Mango crumble is a fun twist on the classic apple version, swapping in tinned mango that turns soft and syrupy in the oven. You can keep it classic with softly whipped cream, or go for a scoop of vanilla ice-cream. Thick custard works beautifully too, especially if you are serving it on a cooler evening. Leftovers, if you are lucky enough to have any, are just as good the next day warmed slightly or even eaten cold straight from the fridge. Recipe compliments of Goldcrest.

Prep: 15 minutes | Cook: 30 minutes | Serves: 8 to 10

Ingredients

Crumble:

• 150 g flour
• 50 g brown sugar
• 30 g rolled oats
• 30 g desiccated coconut
• 100 g butter, cold and cubed
• 2 tablespoons honey

Filling:

• 3 tins mango slices, drained
• 2 tablespoons cornstarch
• 25 g brown sugar
• 1 teaspoon ground ginger
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 2 tablespoons honey

Method

1. Preheat the oven to 180°C and lightly grease a 22 cm square baking dish.
2. In a medium bowl, combine the flour, brown sugar, oats and coconut. Add the cold butter and honey, then rub everything together with your fingertips until the mixture resembles damp, sandy crumbs. Set aside.
3. Drain the mango slices well and pat dry with paper towel. Cut into bite sized pieces.
4. Place the mango into the prepared dish. Sprinkle over the cornstarch, brown sugar, ginger, vanilla, lemon zest and honey. Stir gently to coat the fruit evenly.
5. Scatter the crumble mixture evenly over the mango filling.
6. Bake for 30 minutes, or until the topping is deeply golden and crisp.
7. Allow to rest for 5 to 10 minutes before serving.