Mango Crumble with Mint Cream

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

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</

Dessert
Vegetarian
Summer

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