Pre-heat the grill. Place the yoghurt in a serving bowl and stir in the mint until well combined. Cut the mango into large chunks.
Melt the butter in a small pan or in the microwave. Place the mango in a large bowl and pour over the melted butter, tossing to coat evenly.
Line the grill rack with foil and arrange the buttered mango on top in an even layer. Sift the icing sugar and chilli powder into a small bowl, then tip into an icing-sugar duster or sieve. Sprinkle over the mango and then cook for 8–10 minutes, turning occasionally, until the mango is heated through and has caramelized.
Leave the mango pieces to ‘set’ for about 5 minutes, then serve with the minted yoghurt.
- 1 x 285-ml (91⁄2 fl-oz) carton Greek yoghurt
- the leaves from 1⁄2 x 20-g (3⁄4-oz) packet mint, chopped
- 2 large mangoes, peeled and flesh cut away from the stone
- 50 g (2 oz) butter
- 25 g (1 oz) icing sugar
- 1⁄4 teaspoon hot chilli powder