Preparation 10 minutes, cooking time 5 minutes, plus cooling.
1 large, ripe mango
150 g (5 oz) very low fat Greek yogurt
1 tbsp vanilla essence
2 tsp granulated artificial sweetener
4 tbsp caster sugar
1. Peel the mango and cut the flesh away from the stone, then finely chop it and place in a bowl. Using a fork, lightly mash the mango flesh to a rough pulp.
2. Place 4 ramekins on a baking sheet. Divide the mango pulp between them and spread evenly.
3. Mix the yogurt, vanilla essence and artificial sweetener together in a bowl, then spoon the mixture over the mango in the ramekins. Level the surface and dust with the caster sugar.
4. Preheat the grill to its highest setting, then place the ramekins under the grill for 5 minutes or until the sugar topping is caramelised and golden. Alternatively, wave a cook's blow-torch over the surface of each dessert to caramelise the sugar. Allow to cool before serving.
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