This dish hovers somewhere between a dessert and a very decadent breakfast treat with wedges of perfectly ripe in season mangoes covered in fresh passion fruit pulp.
This is then all smothered in full fat Greek style yoghurt with a generous layer of sugar on top.
The sugar starts dissolving as soon as it hits the yoghurt to form a syrupy sauce. I used a combination of muscavado sugar and palm sugar because I wanted all the colour and caramel flavours, but you could use one or the other. Palm sugar is like candy to me. It has a fudge like texture and I have to stop myself from nibbling it straight out the jar. Once you have added the sugar, you can put the dish back in the fridge and serve it when the sugar has dissolved.