Fruit based desserts are my favourite!

I love chocolate and sweets as much as the next person but there is something about the amazing natural sweetness and huge variety in fruit which makes it such a delight… And when you can pick the fruit from your own backyard it is so much the sweeter!

We picked our first backyard mango for the season a couple of days ago and I wanted to do somethinga little special with it. I guess this is like a faster, deconstructed version (MasterChef come at me 🤣) of my favourite apple and berry crumble

• 2 tsp vegan butter melted/light tasting oil
• 1/3 cup rolled oats OR shredded coconut
• 1/3 cup puffed rice OR GF rice bubbles
• 1/3 cup almond meal OR plain flour of choice
• 1 tbsp coconut sugar
• 1/2 tsp extra coconut sugar
• 1/3 cup mixed pumpkin and hemp seeds
• 1 tsp ground cinnamon/mixed spice
• 2 large fresh mango cheeks
• Yoghurt of choice (dairy and coconut both work well with the flavours)

Mix together all dry ingredients and stir through melted butter until well combined.

Tip into a medium hot frying pan, and toast, stirring regularly, until golden brown and crunchy. Then remove from the heat.

‘hedhehog’ your mango cheeks by scoring deeply in a grid pattern, down to the skin, but not through.

Hold the edges of the mango and push up in the middle to pop up the squares.

Sprinkle each with 1/4tsp of coconut sugar.

Place mango under a hot grill. Watch it carefully! Allow the sugar to melt and start to caramelize. This only takes a few minutes.

Remove from oven, top with crumble mix and serve with a dollop of natural yoghurt.

Serve immediately.

Enjoy 😊