Ingredients

Steps

• Line the bottom of a tall glass with half of the sliced mango.
• Mix the cream, yoghurt, and 25g icing sugar together in a bowl.
• Spoon the cream mixture into the glass and top with the remaining mango.
• Heat 125g caster sugar and water in a saucepan until dissolved and light caramel in color.
• Cool the saucepan base in cold water to stop the cooking.
• Pull sugar threads with a fork and shape them around a metal implement.
• Top the pudding with sugar threads and a sprig of mint.