Thursday, 18 October 2007

mango crumble

Mangoes are everywhere in the seychelles,I cant think of many peole who dislike this golden sphere of sweet flesh. My first school dinner memory is of apple crumble.That delicious sweet and crumbly topping that covers bramley apples a sweet and sour sensation, such a great english pudding. This dish derives from having as we always do, too many mangoes .I feel it works very well.

For the filling
1 large sweet ripe Mango, peeled and sliced
25g brown sugar
1 pinch Nutmeg
1/4 tsp ground cinnamon
1 pinch ground cloves, or two whole cloves

For the crumble
150g plain flour
35g butter
50g brown sugar

To serve
vanilla ice cream or crème fraîche

1. Preheat the oven to 180C/gas 4.
2. For the filling: place the mango slices in a saucepan with the sugar, nutmeg, cinnamon and cloves and cook gently for 5 minutes. Take the pan off the heat.
3. For the crumble: put the flour into a large mixing bowl and rub the butter in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
4. Spoon the mango mixture into a small buttered ovenproof dish and sprinkle over the crumble topping. Bake for 30-40 minutes until the topping is golden brown.
Serve with vanilla ice cream or crème fraîche.
Variations If you have no fresh mango, use a tin of mangoes. Drain before use.

No comments: