Preheat the grill to its highest setting.
Score the mango flesh with a sharp knife in a diamond pattern.
Heat an ovenproof griddle pan until hot and rub the mango flesh with oil.
Griddle the mango flesh-side down for two minutes.
Turn the mango over, sprinkle with brown sugar and chilli, and griddle for 3 minutes.
Add a dash of rum to the pan and flambé for one minute.
Place the pan under the grill for 3 minutes until caramelised.
Melt caster sugar in a frying pan until it turns into a golden caramel.
Stir in the 50g of Brazil nuts and cook for 2 minutes.
Mix in 15ml of rum and pour the mixture onto a greased baking sheet.
Cool the praline for five minutes and break it into pieces.
Serve the mango on a plate topped with the broken praline.