½ small mango, peeled, stoned and thinly sliced
1 passion fruit, halved and flesh scooped out
150 g (5 oz) low-fat natural yogurt
100 g (3½ oz) crème fraîche
½ tablespoon icing sugar
a few drops of vanilla essence
1 tablespoon demerara sugar
Divide the mango slices between 2 ramekins.
Mix together the passion fruit flesh, yogurt, crème fraîche, icing sugar and vanilla essence in a bowl, then spoon the mixture over the mango. Tap each ramekin to level the surface.
Sprinkle over the demerara sugar, then cook the brûlées under a preheated hot grill for 1–2 minutes until the sugar has melted. Chill for about 30 minutes before serving.
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