Voluptuous mangoes soaked in rum and cinammon snuggle beneath a golden, grilled sugar topping.
ingredients
serves: 4
2 large mangoes, about 14 ounce each
2 tablespoons rum
1/2 teaspoon ground cinnamon
1 1/2 cups natural Greek yoghurt
3/8 cup plus 1 tablespoon demerara sugar
method
1. Preheat the grill to high.
2. Peel the mangoes, cut off the two fat cheeks and dice them, then cut off and dice the remaining flesh. Half fill four deep, flameproof ramekin dishes with the fruit.
3. Drizzle the rum over the fruit and sprinkle with cinnamon. Spoon in the yoghurt, smooth it level, then sprinkle the demerara sugar evenly over the top.
4. Put the ramekins under the grill, about 3 1/2 inch from the heat, and cook for 4 - 5 minutes, until the sugar melts and turns golden brown. Serve hot or cold. Variation
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more information
Fresh sliced peaches or bananas, or raspberries or strawberries could be used instead of mangoes.
