Name: Mango Crumble with Mint Cream
Yield: Serves 4–6
Ingredients: 120 g/4 oz/1 cup plain/all-purpose flour; 80 g/3 oz butter, diced and chilled; 75 g/2½ oz/scant 1/3 cup caster/superfine sugar; 75 g/2½ oz/generous ¾ cup desiccated/dried shredded coconut; a pinch of salt; a few fresh mint leaves, to taste; 1 x 850 g/1 lb 14 oz can alphonso mango, diced into 1.5cm/⅔in cubes; 1½ tbsp cornflour/cornstarch; 40 g/1½ oz/3 tbsp caster/superfine sugar; grated zest of 1 lime; 2 tbsp coconut rum; 150 ml/5 fl oz/scant ⅔ cup double/heavy cream; 2 tbsp icing/confectioners’ sugar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Apple crumble step aside, this summery mango crumble has it all going on. A rich, sunshine-yellow interior, with a hint of rum and lime, topped with a coconutty rubble and a soft mint cream. Sumptuously yummy.

Ingredients

1 x 850 g/1 lb 14 oz can alphonso mango, diced into 1.5cm/⅔in cubes
1½</

Method

Preheat the oven to 190°C/170°C fan/375°F/Gas 5 and find yourself a 23cm/9in round baking dish (or dish of equivalent volume).

Tip the mango pieces into the baking dish, and sprinkle over the cornflour, sugar and lime zest. Pour in the rum and mix until everything is well combi

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Mango Crumble with Mint Cream

Ingredients

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