Coconut crumble with mangoes

For 6 people
  • 3 ripe mangoes (approx. 1.25 kg; Just ripe - not too soft!)
  • 1 untreated lime
  • 5 cardamom grains
  • 1 vanilla pod
  • 150 g flour
  • 60 g Desiccated coconut
  • 120 g Cane sugar / brown sugar
  • 120 g soft butter
  • Lime slice and fresh coconut curls
  • fat
60 minutes
easy
1.
Cut the mango pulp from the core, peel and roughly dice. Wash the lime thoroughly and rub dry. Finely grate the lime zest and place in a bowl. Squeeze the lime.
2.
Finely crush the cardamom grains in a mortar. Cut the vanilla pod lengthways and scrape out the pulp. Mix the mango pieces, lime juice, vanilla pulp and cardamom well in a bowl. For the crumble, knead the flour, desiccated coconut, sugar, butter and the grated lime zest to make crumble.
3.
Grease a pie tin (approx. 24 cm Ø) well and put the mangoes in the tin. Spread the sprinkles over it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes until crispy and brown.
4.
Decorate with a lime wedge and fresh coconut curls if you like. Sprinkle with cinnamon.
1 person approx.:
  • 450kcal
  • 1890 kJ
  • 4 g protein
  • 24 g fat
  • 56 g carbohydrates

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