2 mangoes
100g brown sugar
125ml cream
125ml Greek yoghurt
1 tsp vanilla
Lime
Method
Cut cheeks from the mangoes then score in a crisscross fashion, cutting about halfway to the skin. Sprinkle the cut side with the brown sugar, giving each cheek a little flex to open its cuts and let the sugar in. Set aside until ready to cook.
Next, remove mango flesh from around the stone and blitz in a blender until smooth. Whisk cream to soft peaks, add yoghurt and vanilla and whisk again to soft peaks, then fold through the mango purée. Chill until you’re ready to serve.
Heat oven (or pizza oven!) to 220°C. Warm a well-seasoned cast-iron pan big enough to hold the cheeks in one layer over high heat. Once the pan is hot, set cheeks flesh-side down. Allow to caramelise for 30 seconds or so, then put into the hot oven for 3-4 minutes until just softened and surrounded by caramelised sugar. Roll the cheeks gently around to capture as much of the sugar as possible, then transfer them to a plate to cool to room temperature.
Enjoy mangoes straight from the skin sprinkled with a little sea salt, a spritz of lime and a large spoonful of the Chantilly.
