Mango Crumble

Transfer mango mixture into the chilled pie crust. Making a crumble requires just a few ingredients for the filling and a few for the topping.

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Add the mango with the rest of the sugar.

Mango crumble. Top carefully with crumble topping squeezing the topping between your fingers to create larger crumbles. Place the flour sugar cinnamon and butter in a bowl. Heat until the sugar is dissolved.

Place berries and mango slices in an 8-inch baking dish. Preheat oven to 180C. In a large bowl combine flour oats the 120g brown sugar nutmeg and crystallized ginger.

If using frozen or fresh mango use orange juice in place of the syrup Cut the mangoes into chunks and arrange in a shallow ovenproof dish. Mix them all together with your hands till it forms a crumble-like. In a large bowl combine flour baking powder and salt.

Serve with yoghurt and a drizzle of maple syrup. Add the flour sugar and vanilla. To make the crumble we are going to add the flour oats and butter into a large bowl or a dish followed by the sugar and desiccated coconut.

Add the milk butter eggs and vanilla. Divide the mango over the 4 oven dishes. Sprinkle the reserved crumble.

Mix the mango with the powdered sugar lemon juice. Bake for 65-75 minutes until mango is very tender and both the top and sides of the pie are browned. Cut in cold butter until mixture resembles coarse crumbs.

Spoon the mixture over the apples and mango. Scatter on the crumble topping and bake for 2025 minutes until crisp and golden. Mix through to evenly coat.

Toss to combine then spread the mango mixture over the crust. Use your fingertips to rub in the butter until the mixture is well-combined and resembles breadcrumbs. In the same bowl you made the topping in add diced mango cornstarch lemon juice and sugar.

Combine flour and caster sugar into a bowl. Pineapple and Mango Crumble or any crumble is an easy dessert and one of my absolute favourites. Melt the rest of the butter in a pan.

Spread the crumble topping over and bake for 25-30 minutes until golden brown. Butter a 20cm square cake tin. Mix through lightly until combined.

You can make as much or as little of this recipe as you like. In another medium bowl combine the oats. Mix well and set aside.

Mix in the mango liqueur to taste. Preheat the oven to 180 C Gas 4. Preheat oven to 350F 175C.

Stir in the oats coconut and almonds. In a bowl combine mango chunks sugar use more if mango is not ripened and corn starch. Juices around the edge of the pie will be bubbling.

Add the mixture to 4 greased ramekins or 1 large baking dish.

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