Mango, passionfruit and yoghurt brûlée
This recipe for mango, passionfruit and yoghurt brûlée 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. It’s my absolute best way to eat a mango.
Mangoes can be messy so its best to get them when they are just ripe but not disintegrating into mush.
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 muscovado 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 can 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.
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.
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Mango, passionfruit and yoghurt brûlée
Ingredients
- 2 large ripe mangoes peeled and cut into wedges
- 3 granadilla passion fruit cut in half and pulp scooped out
- 1 cup full-fat/ Double fat or Greek-style yoghurt
- 2 Tbs palm sugar/ Demerara sugar/ coconut sugar or a combination
Instructions
- Place the cut mango in a serving dish big enough to have the bases covered generously with mango slices (doubling up).
- Spread the granadilla pulp over the mango slices.
- Spread the yoghurt over the top of the fruit ensuring it's thick enough. You don't want too little here.
- Sprinkle over the sugars and then cover and set aside in the fridge until the sugar has dissolved. This could take a couple of hours or could stay overnight.
- If you prefer you could blow torch the sugar to get it caramelized.
Notes
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This looks amazing, the Gujarati community use Palm sugar in most of their cooking
I recently tried fresh passion fruit for the first time and now I want to eat it with everything – starting with this gorgeous dish!
I would like to dive face-first into that dish of deliciousness. Bravo!
There’s only one word for this fabulous dish – YUMMYLISCIOUS !!
This look simply amazing!
Love love love passionfruit! You’re so lucky to have it at your disposal — I would have to mail order it!! 🙁 Looks beautiful!
Thanks Tieghan – I guess opposite season to you
I love Yummyliscious – going to steal it x
Hi Rebecca, yes they are in abundnace at the moment, and the best is if you know someone with a vine. They are very prolific.
Enjoy Nazia. Im mad about it on my yoghurt
Thanks Usha, I thnk palm sugar is the best sugar 🙂
This looks fabulous! I love mango in anything!
Hi Tori, me too. Im plotting another recipe now becuase there are just so many awesome mangoes in stores right now and I cant resist.
Def going to make this, yummy. Where do I get Palm sugar?
Look very tu my and Healthy Miam Miam 🙂
I have made this dish before and it is simply delish!! You can use peaches instead of the mango and can add chopped nuts too 🙂
Hi Tanya – Yes I have made it with nectarines before. Yum!
This recipe is amazing! I was very impressed by this dish and I tried it with a slight variation using ricotta and strawberries with mango and it turned out delicious. I have posted my recipe linking back to yours. Thank you for this excellent idea!
Glad you enjoyed this 🙂