2 tsp honey
1 pinch ground cardamom
2 Tbsp low-fat Greek-style plain yoghurt
1 Tbsp chopped unsalted pistachios
- Hold mango upright, and using a sharp knife, cut down through fruit, slightly off centre. Repeat on other side of stone, to create 2 cheeks.
- Put mango cheek on a chopping board, skin-side down. Using a small, sharp knife, cut a diamond pattern into flesh, taking care not to cut all the way through.
- Preheat a chargrill pan on medium-high. Brush mango cheeks with 1 tsp of the honey and sprinkle each with a little cardamom. Add mango cheeks, cut-side down, to chargrill and cook for 2 minutes or until the flesh is slightly charred.
- Use your hand to push up mango cheeks from underneath to expose the cubes. Put 1 cheek on each serving plate. Drizzle with remaining honey. Top each cheek with a dollop of yoghurt and sprinkle with pistachios. Sprinkle with a little more cardamom and serve.