Grilled Mango Crumble

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)

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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.

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‘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.

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

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

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Serve immediately.

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Enjoy 😊

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