This dish hovers somewhere between a dessert and a very decadent breakfast treat with wedges of perfectly ripe in season mangoes covered in fresh passion fruit pulp.
This is then all smothered in full fat Greek style yoghurt with a generous layer of sugar on top.
The sugar starts dissolving as soon as it hits the yoghurt to form a syrupy sauce. I used a combination of muscavado sugar and palm sugar because I wanted all the colour and caramel flavours, but you could use one or the other. Palm sugar is like candy to me. It has a fudge like texture and I have to stop myself from nibbling it straight out the jar. Once you have added the sugar, you can put the dish back in the fridge and serve it when the sugar has dissolved.
Or, you than bang the whole lot under a super hot grill until it caramelises and starts bubbling. You could also use a blow torch to get the same effect.
Scoop and serve straight away or chill once more before serving.
Make as much as you need but I found that 2 large mangoes, 3 passion fruits and 250gms of yoghurt (1 cup) were enough to make this portion which could serve 2 greedy people or 4 less greedy ones.
The success of this is using perfectly ripe mangoes. Ones that are still firm but at their peak. Next time I might add the tiniest dash of chilli to it. Chilli and mango are a match made in heaven.