Dessert: Mango crumble à la mode

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).

The Recipe

The Filling

6 large sweet ripe mangoes, peeled and diced

1/4 cup of raisins

2 tablespoons of honey

1 tsp nutmeg

1 tsp ground cinnamon

The crumble

150g plain flour

100g butter

80g brown sugar

1/2 cup of crushed almonds (optional)

1/4 cup dried coconut (optional)

To serve

1 Scoop of vanilla ice cream

Preparation

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.

  1. 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

  1. Stir in the sugar and crushed almonds and mix well

Assembly:

1.Butter 8 ramekins or 1 9 inch oven proof baking dish

  1. Spoon the fruit mixture and sprinkle the crumble topping over until all the fruit is covered
  2. Sprinkle coconut shavings on top of the crumble topping
  3. Bake for 30-40 minutes until the topping is golden brown.

Serve with vanilla ice cream (or crème fraîche if you prefer)

 

 

4 Comments

  1. Ohhhhhhhhhhhhhhhhh!!!!!! you have just murdered my sweet tongue, where is mine mine mine??????????????????

  2. Well done! fabulous (clapping!!) 🙂

  3. How beautiful! Your blog is very inspiring! I find this cuisine so exotic and beautiful. Thank you for sharing 🙂

  4. Pingback: Steamed mango pudding with a mango coulis - My Belle Don Full | Nigerian Food Blog Full of Photography & Videos

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