Citrus yogurt is topped with fresh mangoes that are sauteed with lemon and ginger until sweet and caramelized.
For citrus yoghurt, spoon yoghurt into a strainer that has been lined with 2 layers of cheesecloth . Place strainer over a bowl and let drain for at least 6 hours, preferably overnight. Spoon drained yoghurt (which should now be firm) into a bowl and stir in honey and zests. Chill until ready to serve. (If short on time, simply stir honey and zests into regular yoghurt.
For mangoes, purée ½-cup of sliced mango until smooth and set aside. In a sautépan over medium heat stir butter and sugar together until melted and bubbling. Add remaining mango, lemon juice, ginger and lemon zest and stir until warm. Stir in puréed mango.
To serve, spoon citrus yoghurt into serving bowls and top with warm mango. Garnish with a sprinkle of cinnamon and a sprig of fresh mint.
Yield: 4 to 6 servings.