1. Preheat the grill to high.
2. Peel the mangoes, cut off the two fat cheeks and dice them, then cut off and dice the remaining flesh. Half fill four deep, ovenproof ramekin dishes with the fruit.
3. Drizzle the rum over the fruit and sprinkle with cinnamon. Spoon in the yogurt, smooth it level, then sprinkle the brown sugar evenly over the top.
4. Put the ramekins under the grill, about 4 in. (10cm) from the heat, and cook for 4–5 minutes, until the sugar melts and turns golden brown. Serve hot or cold.

Mango brulee variations: Fresh sliced peaches or bananas, or raspberries or strawberries could be used instead of mangoes.

Preparation time: 20 minutes
Serves 4

PER SERVING
calories 315
carbohydrate 52 g (including sugar 52 g)
protein 7 g
fat 8 g (saturated fat 5 g)

Good source of vitamins A, B group, C, and E.