Mango Buttered Cream Dessert

Method

Melt butter in a large saucepan. Add breadcrumbs, sugar and ground ginger and stir until evenly combined. Continue cooking until crumbs are golden and crisp. Cool. Peel mango. Remove flesh from stone and dice finely. Pour lime juice, half the grated rind and honey over mango and leave to marinate. Stir yoghurt into mango mixture and divide half between 4 wine glasses. Top with half the breadcrumbs and repeat layers Chill for ½ hour before serving. PER SERVING 395 Kcal, fat 23.7g, saturated fat 13.2g, salt 1g, carbohydrate 39.9g, sugar 19.2g, fibre 1.6g