This quick and easy dessert is a light way to finish off a South-east Asian meal.
Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture.
Divide the mango and yoghurt mixture in half and place into two stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint.
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James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
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