Mango with yoghurt and almond praline
• 2 large mangoes, peeled, cut into 8mm-thick slices
• 1/4 cup passionfruit pulp
• 1 cup greek yoghurt
• 1/4 cup slithered almonds
• 1/2 cup caster sugar
Almond praline - Heat oven to 200˚C. Line a baking tray with baking paper and spread almond slithers evenly across the paper. Toast almond slithers in oven watching them so they don't burn and remove when just golden. Place sugar into a saucepan over medium heat and shake rather than stir until sugar begins to melt and dissolves completely. Remove from heat when sugar is an amber colour. Stir in almonds and pour out onto the baking paper to form a thin layer. Let cool completely.
To serve - Share mango slices among 4 glasses and spoon passionfruit pulp between them. Top with yoghurt and break up almond praline into small pieces to top.