Mango, passionfruit and yoghurt brûlée
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Prep Time
10 mins
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Servings
4
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Course
Dessert
Mango, passionfruit and yoghurt brûlée
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Mango, passionfruit, and yoghurt brûlée is the easiest summer dessert to make.
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Ingredients
- 2 Mango peeled and cut into wedges, large ripe
- 3 granadilla passion fruit cut in half and pulp scooped out
- 1 cup yoghurt full-fat, double fat, or Greek-style
- 2 Tbs palm sugar or Demerara sugar or 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.
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