Mango Crumble

We are at the fag end of Mango season and busy picking the last few mangoes off from the shelves of fruit markets.Every summer it is the same old story.We like eating mangoes as is and never get enough of it,but by the time  the season ends,I panic and start thinking of ways to cook/bake with it for the kitchen as well as for the blog:)

Strangely,this year there was no upkari or gojju since all we could buy this year was Banganapally(my fav) and Alphonso which are not suitable for curries.There were lots of lassis and milkshakes though.

I remembered this recipe from my baking bible Baking from My Home to Yours by Dorie Greenspan.The original recipe is a Tropical Fruits Crumble which has Mangoes and Bananas.I tweaked the recipe and the quantity to make enough crumble for 3-4 people using one big Mango.Love the combo of Mangoes with Ginger and it was perfect for this recipe too.

Mango Almond Crumble
Recipe roughly adapted from BFMHTY

Ingredients

Ripe Mango - 1 big,chopped into chunks (roughly 2 cups)
Butter - 1 tbsp
Sugar - 3 tbsp
Fresh ginger,grated - 1 tsp
Ginger powder - a fat pinch

For the crumble

Flour - 1/4 cup
Sugar - 1/4 cup
Oats - 2 tbsp
Butter - 30 gms
Almonds,chopped - 1/4 cup

Method

To make the crumble -  
In a mixing bowl,add flour,sugar and oats.Mix in the butter and blend the butter into the flour mix till it resembles bread crumbs.A few big pieces here and there is fine.
 
Mix in the chopped almonds.Refrigerate this crumble till required.
 
In a nonstick pan add the butter and sugar.Stir for a while till the sugar starts to caramelize.
 
Mix in the chopped mango and swirl the pan.Do not stir much as it would make the mangoes squishy.Just keep swirling the pan till the mangoes cook a bit and change in colour.
Mix in the grated ginger and powdered ginger.Transfer to a heat proof pan.

Preheat the oven to 180C.
 
Pour the mango mix into four ramekins or a single pie-dish.
Cover the mango with the prepared crumble.Top with some chopped almonds if you like.
Bake for 25-30 minutes or till the fruit starts bubbling and the topping is a pretty golden brown.
Serve warm.

Notes

• This recipe makes enough crumble for 3-4 people.Though it tastes great on its own,I served it with some Mango ice-cream on the side and it was pure mango heaven!
• The flavor of ginger is not overpowering,in fact it complements the sweetness of the mango and crumble and makes for a perfect after-meal dessert.
• The original recipe calls for mangoes and bananas and uses lime juice and zest too along with ginger.You could try it out for a different flavor combination.

**A special thanks to Jeyashri who gifted me these white ramekins along with some cute cupcake liners.Pleasures of blogging-thanks a ton Jeyashri!