Mango passion
Very easy to make, this dessert is better when made ahead as it allows the flavours of the mango and passion fruit to develop in the cream and yoghurt, and the dark sugar topping has time to liquify and sweeten each spoonful as you eat. Delicious – this is one of Lucy’s favourite flavour combinations.
Next, why not try more mango recipes from the House & Garden archive.
MARY ’S TIPS
- These will keep in the fridge well.
- Not suitable for freezing.
Mango passion pots
Ingredients
Preparation
Step 1
You will need 6 stemmed glasses or syllabub cups.
Step 2
Slice the flesh from each side of the flat mango stone. Remove the peel and cut the flesh in cubes. Try to remove as much flesh as possible from around the stone, then peel and cube this too.
Step 3
Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl then mix with the yoghurt and cream.
Step 4
Put an equal quantity of the mango in each glass then fill with the yoghurt mixture. Chill for up to 8 hours.
Step 5
An hour or so before serving, remove the glasses from the fridge and sprinkle a tablespoon of the sugar over each one. Return to the fridge until ready to serve.
