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
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.
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.
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.
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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