Mango Crumble

A sweet and warm dessert to enjoy for a romantic dinner as well as if you have people over, or just for your family. It is a delight, and it is a simple dessert to prepare. Honestly, the most complicated thing in this recipe is to peel and cut the mangoes in chunks.

For this recipe, I used a 26 centimeters-diameter (2.3 liters) oven dish.

You will need:
  • 2 mangoes
  • 60 grams of brown sugar (30 grams for the cooking of the mangos + 30 grams for the grilling part)
  • 1 tablespoon of dark spiced rum
  • 145 grams of flour
  • 100 grams of sugar
  • 75 grams of butter (+ some to butter the oven dish)

Preparation time: 30 minutes
Baking time: 35 minutes
Grilling time: not more than 5 minutes

Start by peeling and cutting your mangoes in small chunks.

Place the mango chunks into a pan with 30 grams of brown sugar and the rum.

Cook for about 5 minutes.

Pour the mango into a strainer, so you can keep the juice.

While the mango is straining, pre-heat your oven to 175 C (345 F), and prepare the crumble part of your crumble.

In a bowl, add the flour and the sugar, and mix.

Then add the melted butter.

Mix with your fingers until you obtain a dough similar to crumbs.

Once the mango-rum juice has drained and your dish is buttered you can assemble your crumble.

Place your mango chunks in the bottom of the dish.

Add the crumble dough on top.

Place in the oven for 35 minutes.

Brush the crumble top with the mango-rum juice.

Sprinkle the rest of the brown sugar on top.

Put under the grill for no more than 5 minutes (keep an eye on it as the grill can go really fast).

You can now enjoy your sweet and warm mango crumble.

*Note: As I like to eat my crumble still warm, I generally bake it 2 hours before dinner, once it's baked, place a lid or a cover over your dish and it will keep warm for about 2 hours, or you can just re-heat it before your meal.
You can also eat the mango crumble cold.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

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