James Moffatt
This clever summer dessert gives ripe mango cheeks a golden, toffee-like crust with little more than brown sugar and a hot pan. Paired with vanilla mascarpone, coconut yoghurt and a tart cherry, raspberry and hibiscus sauce, it’s an unexpected way to dress up mango season, without a blowtorch in sight.
Ingredients
Method
For cherry-berry sauce, combine raspberries, cherries, sugar, lemon juice and hibiscus flowers in a saucepan and bring to the boil. Reduce heat to medium; simmer until slightly thickened (10 minutes). Remove from heat and set aside to cool briefly (10 minutes). Strain into a jug (discard solids).
Using a small sharp knife, score mango cheeks in a criss-cross pattern. Sprinkle with brown sugar inverting mango slightly to allow sugar to penetrate scores.
Heat a heavy-based frying pan over high heat. Place mangoes, flesh-side down, in pan and cook until caramelised (2-3 minutes). Carefully transfer to a plate. Set aside to cool slightly and allow sugar to turn to toffee (5 minutes).
Place coconut yoghurt, mascarpone and vanilla bean paste in a bowl and whisk until smooth.
Serve mango brûlée with mascarpone yoghurt and scattered with raspberry powder.
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