Chilli-glazed Mango with Yoghurt

The combination of flavours in this desert will receive even the most jaded of palates. You'll need roughly 550g (1 ¼ lb) of mango chunks in total.

Serves four

285 g (9oz) Greek style yoghurt

1 tbsp chopped fresh mint

2 large mangoes, peeled and fresh cut away from the stone

50g (2oz) butter

25g (1oz) icing sugar

¼ tbsp hot chilli powder

step one

Preheat the grill. Place the yoghurt in a serving bowl and mix in the mint. Cut the mango flesh into large chunks.

Step two

Melt the butter in a small pan or in the microwave. Place the mango in a large bowl and pour over the melted butter, tossing to coat evenly.

Step three

Line the grill rack with foil and arrange the buttered mango on top in an even layer. Sift the icing sugar and chilli powder into a small bowl, then tip into an icing-sugar duster or sieve . Sprinkle over the mango and then cook for 8-10 minutes, turning occasionally, until the mango is heated through and has caramelized.

Step four

Leave the mango pieces to 'set' for about 5 minutes, then serve with the minted yoghurt.