Name: Mango, Almond and Jasmine Crumble
Yield: serves 6
Ingredients: 75 g/3 oz flaked almonds; 300 ml½ pint single cream; 40 g/1½ oz fresh jasmine flowers; 175 g/6 oz unsalted butter; 1½ tablespoons fresh or 2 teaspoons dried jasmine flowers; 4 egg yolks sugar to taste; juice of 1 lemon; 175 g/6 oz plain flour; 2 large mangoes; 175 g/6 oz golden granulated sugar

Preparation info

serves
6

Difficulty
Easy

Appears in

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