- 1 mango, chopped into little chunks
- 284ml double cream
- 284ml Greek yoghurt
- 175g Demerara sugar
- Place the mango chunks evenly to cover the base of 6 ramekins.
- Whip the double cream until think and fold in the Greek yogurt. Cover the mango with this mixture and then cover with cling film and place in the fridge to set for at least 2 hours.
- 2 hours before you want to serve this, take out the ramekins and cover each dessert with a layer of Demerara sugar. Use a blow torch to brûlée the topping. Or place under a very hot grill. Recover with cling film and place back in the fridge until ready to serve.
Inspired by Delia Smith’s Summer Fruit Brûlée