Wednesday, June 25, 2014

Mango Crumble

Mango Crumble

        Continuing with my mango madness ,I am not getting over with my obsession for mangoes.I want them and want them till the end of the season...want to use it in every possible way and the result of this is I am thinking of it all the time ...day in day out ...My mind is working hard to be creative and use it however i can and this is  increasing my  "To do Mango recipes" day by day.Very less time left as monsoon is arriving and the time of mangoes going off self is nearing.
     Thought of making mango rabdi which is in my to do list but was looking for simple recipe which wont keep me busy for half of the day in kitchen but still has the comforting and wow factor. 





              I had made apple crumble ,strawberry crumble many times and that clicked me... why not "Mango Crumble". Juicy mangoes with hint of nutmeg,cinnamon and crispy top... so downed with this from my to do list.To make it more interesting I added a little booze to it....and voila ...it came out very well ,A kind of dessert that will make your husband, friends ,near and dear ones go "Yummmm"..."mmm" and thats what matters at the end of the day right?....



The recipe is very simple and easy to make .The filling can be made ahead of time and stored in refrigerator.
  
Preparation time : 10 Minutes
Cook Time  : 45 Minutes
Difficulty Level : Easy

Ingredients

For the filling
      
       2 large mangoes peeled and cut in cubes
       1/4 Cup Brown sugar
       1/4 Tsp cinnamon powder
       A pinch of nutmeg powder
       1 Tbs Coconut Rum (Malibu) (optional) Only if you want a little booze.


For the crumble

 1/4 Cup Plain flour
 1/4 Cup Oats
 1 Tbs Bread crumbs
1/4 Cup Brown sugar/white sugar
 1 Tbs Honey
 2 Tbs Almonds
 1 Tsp cinnamon powder
 1/4  Tsp Salt
 1/2 Cup Chilled butter cut into cubes +  1 Tsp for filling


Directions

Preheat the oven to 180 C .Butter the ramekins or an ovenproof  dish and keep aside.

For the filling

  •   In a pan heat 1 Tsp butter and add cubed mangoes,sugar,nutmeg and cinnamon powder and cook gently for 5 minutes.
  • Take the pan off the heat and add 1 Tbs of coconut rum if using.Let it cool.
For the crumble

  •   To make the crumble topping pulse the flour,oats,bread crumbs,almonds ,honey ,salt and cinnamon in a food processor.
  • Add the chilled butter and pulse until it resembles a crumble mix.
  • Spoon the mango filling into the buttered ramekins or ovenproof dish and sprinkle the crumble mix over the top.
  • Bake for  30-40 minutes or until the topping is golden brown in colour.
  • Cool the crumble for 5 minutes and serve it with vanilla ice cream  or whipped cream.
I served mine with  Homemade mango ice cream . The coconut rum gave a very subtle but nice coconut flavour adding an extra oomph to the dish....Enjoy!!!!!





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