500ml Greek-style yoghurt
2 x ripe mangoes
2 tbsp honey
¼ tsp chilli powder
Mint, to garnish
To make the labneh, line a sieve with some muslin cloth and place over a bowl. Place the yoghurt into the muslin, gather up the sides and twist into a ball. Tie up the ends with a rubber band and gently press the ball into the sieve. Leave to strain in the fridge for a few hours or even better overnight.
Slice the cheeks off the mango. Spread the honey over the flesh side of each cheek then sprinkle over a very small amount of chilli powder.
Heat a BBQ or grill pan over a high head. Place the mango cheeks flesh-side down on the grill and cook for a few minutes until caramelised and char marks are visible. Remove from the heat and place on a serving dish.
Unwrap the labneh from the muslin cloth and scoop some over the mango cheeks. Drizzle over extra honey and garnish with freshly chopped mint.