Frances Bissell

Mango and Coconut Crumble

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Modern Classics
Modern Classics

By Frances Bissell

Published 2000

  • About

Not-too-ripe mangoes are diced and baked in individual pots with a crunchy topping of coconut and molasses sugar, which also flavours the simple coconut cream sauce served with the pudding.

Ingredients

  • 175 g (6 oz) unsalted butter
  • 2 large mangoes
  • juice of

Method

Use a little of the butter to grease 6 individual dishes. Peel and dice the mangoes, discarding the stones. Toss the fruit in the lemon juice, and sprinkle with 2-3 tablespoons molasses sugar so that a good syrup is produced.

Put the fruit in the dishes. Dot with another