It’s the season of the king fruit and no better way to enjoy mangoes than in dessert. I made this super easy mango crumble which can be used for a ton of other fruits as well. Follow the recipe to make your own!
Mango Coconut Ginger CrumblePrint Recipe
- (Mango base)
- 2 fresh mangoes sliced
- ½ tsp grated ginger
- ½ tsp powdered nutmeg
- 1 tsp cinnamon
- 1 TBs brown sugar
- ½ tsp salt
- 1/3rd cup flour
- 3 TBS cold butter (very important that it is cold)
- 1/4th cup castor sugar
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup oats
- ½ cup freshly grated dried coconut (you can use tender or desiccated coconut)
Step 1: Add the mango, sugar, salt, nutmeg, cinnamon and ginger to a sauce pan
Step 2: Cook the mixture for 4-5 minutes on a low flame, stirring continuously till the sugar melts and the consistency is thin
Step 3: In another bowl sift the flour, add the cold butter and mix it up. Ideally use your hands to create a crumble like texture. The mixture should be able to come together, yet be crumbly
(that is the reason you must use cold butter)
Step 4: Add in the salt, cinnamon and sugar to the flour+butter mixture and mix well
Step 5: Add in the shredded coconut and mix
Step 6: Lastly, add in the oats and mix once again. Your crumble is ready!
Step 7: Grease small bowls or a big bowl with butter and line it with flour
Step 8: Add your entire mango sauce mix at the base first and then top it up with the crumble
Step 9: Bake in a pre-heated oven at 180 Degrees for 15-20 minutes or until the crumble is golden brown
Your Mango crumble is ready! Enjoy it as is or with some ice-cream!
Please use cold butter. If you don't like the spices eliminate them.