Coconut Mango Crumble
Juicy, luscious mango pairs beautifully with coconut and some chili.
Ingredients
For the Crumble
- 3/4 cup Flour, all-purpose white
- 1/2 cup Coconut, toasted; plus 2 Tbsp. for topping
- 1/3 cup Old fashioned rolled oats
- 1/3 cup Brown sugar
- 1/4 tsp. New Mexican chili
- 1/4 tsp. Cayenne pepper
- 1/4 tsp. Smoked paprika
- 1/2 tsp. Cinnamon
- 1 stick Butter, chilled and grated
- 2 Tbsp. Toasted coconut for final topping
For the Filling
- 5 cups Ripe mango, cut into bite-sized pieces
- 1 tsp. Vanilla extract
- 1/2 cup White sugar
- 1 Tbsp. Cornstarch
- 1/2 tsp. Cinnamon
- Pinch of salt; about 1/8 tsp.
Instructions
For the Crumble
- In a medium bowl, whisk together the flour, toasted coconut, oats, New Mexican chili powder, cayenne pepper, smoked paprika and sugar. Add the grated butter and using your fingers toss and press mixture together. Set aside
For the Filling
- Preheat oven to 350 degrees. Place the diced mano in a bowl. Add the vanilla and mix well. Sprinkle in sugar, cornstarch, salt mixing thoroughly.
- Place the mango mixture in individual custard cups or one 9 inch pie plate.
- Spread the Crumble topping evenly over the mango pressing lightly, but ensuring that some gaps remain to allow the juices to bubble out.
- Bake 28 to 30 minutes (longer if using a 9" pie plate) until tops are golden brown and the juices are bubbling over.