Serves 4

Ingredients
2 medium mangoes
500g (1lb 2oz) tub mascarpone cheese
30ml (2 tbsp) runny honey
seeds from half a vanilla pod
60ml (4 tbsp) demerara sugar

• Peel and remove the stones from the mangoes. Cut 12 thin slices and set aside for decoration. Purée half the remaining mango flesh, by pushing through a sieve and dice what is left.
• Combine the diced mango with the purée and divide between four large ramekins or heatproof bowls.
• Mix the honey and vanilla seeds into the mascarpone and divide between the four ramekins. Smooth off the tops, decorate with the mango slices and chill for at least 30 minutes.
• Sprinkle each ramekin with 15ml (1tbsp) sugar and place under a very hot pre-heated grill, until the sugar caramelises. For a professional result, use a cook’s blowtorch to caramelise the sugar. Allow to stand for 2-3 minutes before serving.