Mango buttered cream dessert

Ingredients:

55g/2oz butter
175g/6oz white breadcrumbs
2 tbsp demerara sugar
1ml/¼tsp ground ginger
1 ripe mango, peeled, stoned and diced finely
1 lime, grated rind and juice
1 tbsp clear honey
450ml/¾ pint Greek yoghurt

Method:

1. Melt the butter in a large saucepan and add the breadcrumbs, sugar and ginger. Stir until evenly combined. Continue to cook until the crumbs are golden and crisp. Cool.
2. Marinade the mango in the lime juice, half the rind and the honey for at least a couple of hours.
3. Stir the yoghurt into the mango mixture and divide half between four wine glasses.
4. Top with half the breadcrumbs and then repeat layers.
5. Chill for 30 minutes before serving and top with the remaining rind.