Preheat the oven to 180°C.

In a mixing bowl, combine the chocolate, fruit bread, half the pistachio and the brown sugar. Scatter over a baking tray and bake for 15 minutes. Slice fat cheeks from each of the mangoes, then cut a crisscross pattern into the flesh and push the skin outwards so that the pulp "pops" out. Serve with a good dollop of yoghurt and scatter with the baked chocolate crunch and remaining pistachio.

Cook’s note: Chopped almonds or hazelnuts will add further decadence to this meal.

Per serving: 2784.3 KJ, 14.6 g protein, 26.3 g fat, 93.3 g carbs

TASTE’s take:

A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes. A moreish way to serve mango, this dish makes for a decadent breakfast treat.