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Chilli, ginger & mango crumble
- Serves:
4–6
- Difficulty
Medium
- Ready in
45 min
By Nisha Katona
Published 2017
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
Ingredients
Method
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I think I overdid the ginger and chilli. Especially the ginger. A bit OTT. Will dial that back a bit next time I think.
[Update- after leaving it overnight, the flavours had really mellowed and mingled and it was delicious]
A lovely crumble, great and unusual mix of flavours for a crumble.