So, after going overboard and purchasing a ton of mangoes (more like 8 kilos) it became apparent that they were not going to have a long shelf life as I had intended. The list of things I want to do with mangoes is a long one. So I had to think quick this weekend about what to do with them before they ended up in my bin, then it came to me! Why not make dessert? So here is my spin on an apple crumble – my most favourite British dessert of all time. Memories of my mum’s apple crumbles baking in the oven on a autumn afternoon float across my mind. Anyhoot, I decided to give it my own little twist! Yes. So here’s the recipe. Can anyone say ‘yum’! So delish!
*Recipe is below.
Just love the colour!
Now let’s get the topping sorted.
The filling is really easy and you can get creative with it.
You can make one big crumble, but I prefer to make individual ones.
Hot off the press (or out of the oven in this case).
A dollop of ice cream (or creme fraiche if you prefer).
6 large sweet ripe mangoes, peeled and diced
1/4 cup of raisins
2 tablespoons of honey
1 tsp nutmeg
1 tsp ground cinnamon
150g plain flour
80g brown sugar
1/2 cup of crushed almonds (optional)
1/4 cup dried coconut (optional)
1 Scoop of vanilla ice cream
1.Preheat the oven to 180C/350F/gas mark #4
For the filling:
1.Peel and dice the mangoes and place in a bowl with the honey, nutmeg, cinnamon and raisins.
- Mix the ingredients together and set aside
To make the crumble mix:
1.Put the flour into a large mixing bowl and rub the butter in with your fingertips until the mixture resembles breadcrumbs
- Stir in the sugar and crushed almonds and mix well
1.Butter 8 ramekins or 1 9 inch oven proof baking dish
- Spoon the fruit mixture and sprinkle the crumble topping over until all the fruit is covered
- Sprinkle coconut shavings on top of the crumble topping
- Bake for 30-40 minutes until the topping is golden brown.
Serve with vanilla ice cream (or crème fraîche if you prefer)