Mangos – creamy and sweetly obliging – take the irk of the chilli graciously in their custardy stride. The chilli gives this otherwise saccharine ride a welcome, dangerous edge. Remember, the longer the chilli, the milder it is. Hence, finger chilli is a good medium heat; The bird’s eye, a hot little blighter. The secret to the perfumed, endorphin-grabbing buzz from this crumble is using Alphonso or Kesar mango pulp if you possibly can. You can get it in any Asian grocers and I urge you to introduce yourself to this, the best kept dessert secret of the Asian kitchen.
To caramelize the fruit, heat the sugar in a heavy-based saucepan and once it dissolves and starts to turn a gentle brown, add the mango and pineapple pieces, the ginger, mango pulp, chilli and the lime zest and juice. Stir gently, then add the butter a small piece at a time.
To make the crumble, put all the ingredients except the nuts into a food processor and blend until you have a fine breadcrumb consistency. Now transfer this mixture to a bowl and stir in the chopped almonds or cashews – you can use a combination of both or simply one type of nut.
Sprinkle the nut crumble mixture on top of the fruit and
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