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.
Sticky mango pudding with coconut custard by Bill Granger
Mango, passionfruit and yoghurt brûlée
- 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
- 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.