Recipe by Dan Dumbrell  

Ingredients:

Brulé Mangoes

•  4 ripe Kensington Pride mangoes (halved and scored) 
  
• 1/2 cup sugar 
  
• 1 tbsp cinnamon powder 

Chantilly cream 

• 1 cup thickened cream 
  
• 1 Tbsp caster sugar 
  
• 1 tsp vanilla extract 

Method 

1. Mix sugar and cinnamon powder on a plate. Dip the cut side of each mango half into the cinnamon sugar until evenly coated. Using a kitchen torch, brûlée the sugar until it caramelises into a hard sugar crust.
2. To make the Chantilly cream, whip cream, sugar and vanilla until soft peaks form.
   
3. Serve the brûléed mango immediately with a dollop of chantilly cream on top. Crack in and scoop it all together.