Slice the mango in half, leaving the skin on and discarding the stone in the centre.
Slice each mango half into three wedges.
Heat the olive oil in a small non-stick frying pan and fry the mango slices, cut-side down for two minutes on each side.
Drizzle over two tablespoons of honey for the last minute of frying the mango.
Arrange the mango wedges on a serving plate.
In a small bowl, whisk the cream and icing sugar together until soft peaks form when the whisk is removed.
Add the lime zest and Greek-style yoghurt to the cream and briefly whisk again to combine.
To serve, spoon the cream mixture into a small bowl and drizzle with the extra tablespoon of honey. Serve alongside the mango wedges.