This is also great for cooking on a barbecue - and you can do the same thing with other tropical fruit, such as papaya.
- 2 ripe mangoes
- 500 ml Greek-style yoghurt
- 4 tbsp demerara sugar
- 2 tbsp honey
- small pinch of chilli powder, optional
- 1 small piece of ginger, finely minced
- Mint, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Draining time: overnight
- For the labne, rest a sieve in a large bowl and line with muslin cloth or criss-cross two clean Chux cloths over each other. Pour in the yoghurt, season with salt and gently stir. Bring all the sides of the cloth in and twist together. Tie with kitchen string or a rubber band. Refrigerate overnight. Discard the liquid that has gathered at the bottom of the bowl and then store the labne in airtight container until ready to use.
- Heat a chargrill pan. Cut the cheeks off the mangoes and brush with a little honey. Sprinkle with chilli, if using. Grill flesh side down to achieve grill marks. Remove and sprinkle with demerara sugar. At this point you can serve as it, or using a blowtorch, caramelise the top.
- Serve with a quenelle of labne, remaining honey and mint.