Mango, passionfruit and yoghurt brûlée
Mango, passionfruit, and yoghurt brûlée is the easiest summer dessert to make.
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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
Grate the palm sugar if it is very hard. Use coconut or demerara sugar as an alternative or a combination of sugars.
Servings: 4