Mango Crispy Crumble
I've been dreaming of Hawaii quite a lot lately.
Then, mangos went on sale.
Last time we where in Maui we had a lovely mango pie. I had never experience baked mangos before. They are very reminiscent of peaches to me.
So, between Hawaii on the mind and mangos on sale, here is the resulting dessert.
This turned out to be a slightly sweet, lightly spiced, buttery crumble. It has a hint of the tropics, but it is not overwhelmingly anything. It had such a lovely aroma while baking. Nuts, spice, citrus and just a touch of sweet. Warm with black coffee, you can't go wrong!
This was so quick and easy to put together. The hardest part is getting the mangos ready to go. (It's not hard, I promise!) After that, it took less then 10 minutes to mix and get in the oven. If you have never used fresh mangos, here is a great tutorial on how to cut them.
Quick and easy, ready to go in the oven. This is a really quick gluten free dessert! It is also very friendly. It has a very pleasant mildness about it.
Mango Crispy Crumble
Filling:
- 3 cups diced Mango ( I used 4 small champagne mangos)
- Zest of one lemon
- Seeds of 1/2 vanilla bean
- 1/2 teaspoon cornstarch
- 1 tablespoons butter melted
- 1 teaspoon cinnamon
Mix all ingredients together. Set to the side.
Topping:
- 1/2 cup oats
- 3/4 cup toasted cashews 1/2 cup whole or lightly chopped, 1/4 cup ground
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon sea salt
- 3 tablespoons melted butter
Mix together the dry ingredients, then toss with melted butter to create a crumble.
Place the mango mixture into a greased oven safe dish or divide between greased ramekins. Top with the oat nut mixture. Bake uncovered at 375 for 30-40 min. Until golden and bubbly. Makes 4 servings.
Like I said, warm with black coffee, you can't go wrong!
Especially if the coffee is from Maui...... or in Maui......
