Preheat the grill to medium.
Chop the mango flesh into cubes and then place back into the two mango skin halves and place onto a baking sheet. Sprinkle over the soft brown sugar and then place under the grill for 6-7 minutes, or until golden-brown and caramelised.
To serve, place the mango halves onto two serving plates and top with a dollop of Greek-style yoghurt. Dust with the cocoa powder, decorate with the mint sprigs and serve.
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