Be sure to use muscovado sugar, not ordinary brown sugar. The muscovado reacts with the creamy mix and becomes caramelized – a bit like a brûlée topping. Editor's tip: if you're short on time, buy prepared mango to halve your prep time.
Serves: 6–8
Preparation: 30 minutes (10 minutes if using ready chopped mango) plus 2 -3 hours chilling
Ingredients
● 3 ripe mangoes or 500-600g prepared mango
● 250ml double cream
● 250g thick plain yoghurt
● Squeeze of lime juice
● 100g muscovado sugar
Method
● Peel and slice the mangoes, discarding the stones. Put the slices in a medium-sized trifle bowl.
● In a large bowl, whip the cream until it's just holding its shape. Fold in the yoghurt and stir in the lime juice.
● Spoon the cream over the fruit, then sprinkle the sugar in a thin layer on top.
● Pop the dish into the fridge for 2–3 hours. It's ready when the sugar has dissolved on the surface and looks melted and gorgeously gooey.
