Brûléed mango with passion fruit cream

Instructions

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.