1

Whisk together the yogurt, soured cream and vanilla bean paste in a bowl. Fold in the passion fruit pulp. Cover and chill until ready to serve.

2

Cut the cheeks (the flesh at either side of the stone) from the mangoes, then score in a criss-cross pattern. Sprinkle the sugar over the scored sides.

3

Cut 2 pieces of baking paper to fit the base of a large, nonstick frying pan. Line the frying pan with one sheet and set over a high heat. Put 4 of the mango cheeks in the pan, cut-side down. Cook for 3-4 minutes or until the sugar has caramelised.

4

Using tongs, transfer the mango cheeks to a plate. Discard the paper; repeat with the remaining sheet of baking paper and mango cheeks. Serve with the passion fruit cream on the side.