Frances Bissell

Mango, Almond and Jasmine Crumble

Preparation info

  • serves

    6

    • Difficulty

      Easy

Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

The heady scent of jasmine marries far better with lush, tropical fruits than with berry fruits. Here, not too ripe mangoes are diced and baked in individual pots with a crunchy topping of almond, jasmine flowers and sugar, which also flavours the jasmine custard served with the pudding. I suggest you make the custard in advance.

Ingredients

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

Method

Use a little of the butter to grease a flan or soufflé dish. Peel and dice the mangoes, discarding the stones, then toss the fruit in lemon juice and sprinkle it with 2–3 tablespoons of sugar so that a good syrup is produced.

Put the fruit in the dish and dot it with another