Easy Mango Crumble
This is a perfect pudding that you will love. And it couldn't be easier. Think juicy, golden mango topped with a crisp, buttery oat crumble, baked until golden and bubbling.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
For the mango filling:
2 mangoes (peeled and chopped)
½ tsp vanilla paste
2 tbsp water
½ lime (juiced)
For the crumble:
50 g plain flour
40 g rolled oats
35 g unsalted butter (cut into small cubes)
20 g light brown sugar
a pinch of salt
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6. Toss the mango with the water, vanilla and lime juice. Tip into a small baking dish.
In a bowl, add all of the crumble ingredients and rub with your fingertips until it resembles breadcrumbs. Scatter the crumble mixture evenly over the mango.
Bake for 25-30 minutes, or until the topping is golden and the mango is bubbling around the edges.
Serve warm, on its own or with vanilla ice cream, Greek yoghurt or custard.
How to store
Fridge: Store leftover mango crumble covered in the fridge for up to 3 days. To reheat, warm individual portions in the microwave for 2 minutes, or reheat in the oven at 180°C until heated through. Freezer: Freeze cooled crumble in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
