Chilli, ginger & mango crumble


Preparation info

  • Difficulty


  • Serves:


Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Pimp My Rice

By Nisha Katona

Published 2017

  • About

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.


  • 100 g/ oz/½ cup caster/granulated sugar
  • 3 mangos, peeled, pitted and diced
  • ½ pineapple, peeled, cored and diced
  • 5 cm/2 in piece of fresh root ginger, peeled and grated
  • 400 g/14 oz canned Alphonso or Kesar mango pulp
  • ½ red finger chilli, deseeded and finely chopped
  • grated zest and juice of 1 lime
  • 45 g/ oz/3 tbsp unsalted butter
  • cream or ice cream

The Crumble

  • 50 g/ oz/ cup rice flour
  • 175 g/6 oz/1⅓ cups plain/all-purpose flour
  • 100 g/ oz/scant ½ cup unsalted butter
  • a pinch of salt
  • 75 g/ oz/heaped ⅓ cup soft brown sugar
  • ½ tsp ground cinnamon
  • 50 g/ oz/heaped ⅓ cup almonds and/or cashew nuts, roughly chopped


Preheat the oven to 220°C/425°F/Gas 7.

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.

Allow to cook for 2 minutes over a medium heat until the sauce thickens to a syrup-like consistency. Remove from the heat and transfer the mixture to an ovenproof baking dish.

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 bake for 20–25 minutes until golden brown and bubbling. Serve hot with cream or ice cream.