Introduction
If you’re looking for a delicious and tropical dessert that combines the sweetness of ripe mangoes with a crunchy coconut crumble, you’ve come to the right place. This recipe features a delightful coconut crumble base and topping that pairs beautifully with a vibrant mango filling. It’s the perfect treat for any occasion and is sure to impress your friends and family. Let’s dive into the ingredients you’ll need to create this delectable dessert!
Detailed Ingredients with measures
Coconut Crumble Base & Topping:
– 125g/1 stick unsalted butter
– 1/2 cup caster/superfine white sugar (regular/granulated can also be used)
– 1 large egg
– 1 1/2 cups plain/all-purpose flour
– 1 cup oats
– 3/4 cup unsweetened desiccated or finely shredded coconut
– 1/2 tsp baking powder
– 1/4 tsp cooking salt or kosher salt (or 1/8 tsp table salt)
Mango Filling:
– 2 1/2 cups (400 g) mango slices, 5mm/0.2″ thin, from 2 large mangoes
– 1 1/2 tsp cornflour/cornstarch
– 2 tbsp white sugar
Lime Glaze (Optional – but not really!):
– 3/4 cup soft icing sugar/powdered sugar
– 1 tsp lime zest
– 3 tsp lime juice, plus more as needed (1/4 tsp at a time)
– 1/4 tsp vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes (including cooling time)
Yield: 12 squares (or 9 for the more generous portions!)
Detailed Directions and Instructions
Preheat the Oven
Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8″ pan with baking paper (parchment), ensuring you have overhang so you can lift it out at the end.
Melt the Butter
Cut the butter into ~1.25cm/1/2″ chunks and melt in a microwave-proof bowl, or use a saucepan on the stove.
Mix the Ingredients
Add the sugar to the melted butter and mix with a wooden spoon. Add the egg and mix until smooth. Gradually add the remaining ingredients and mix until no flour is visible.
Prepare the Base
Measure out 1 3/4 cups (packed) of the mixture for the base (the rest will be used for the topping). Spread this mixture into the pan and use your hands to evenly press it into the base.
Prepare the Mango Filling
Just before using, place the mango slices in a bowl. Sprinkle the sugar and cornflour over the mango and gently toss with your hands until the fruit is evenly coated.
Assemble the Layers
Spread the coated mango slices evenly over the pressed base. Crumble the remaining mixture over the top, ensuring some mango is still visible.
Bake
Place the pan in the preheated oven and bake for 30 minutes, or until the surface is light golden.
Cool
Remove from the oven and allow to cool in the pan for about 2 hours. For quicker cooling, let it sit at room temperature for 30 minutes, then chill in the fridge for another 30 minutes. Carefully lift out using the excess baking paper and place on a cutting board.
Prepare the Lime Glaze
In a medium bowl, mix the icing sugar, lime zest, lime juice, and vanilla extract. If needed, add extra lime juice 1/4 tsp at a time until the mixture reaches a honey-like consistency.
Drizzle the Glaze
Drizzle the lime glaze randomly over the cooled dessert. Allow to set for 10 minutes to let the glaze crust slightly.
Serve
Cut into 12 squares for sensible portions or 9 for larger servings. Enjoy!
Notes
Note 1
1 stick of unsalted butter is approximately 125g.
Note 2
Use rolled oats for the best texture.
Note 3
Ensure mango slices are thin (5mm/0.2″) for proper cooking.
Note 4
Even if your mangoes taste sweet, the sugar enhances the filling flavor.
Note 5
Ensure the icing sugar is soft and sifted for a smooth glaze.
Note 6
Butter can be melted in a microwave or a saucepan over low heat.
Cook techniques
Melting Butter
Cut the unsalted butter into roughly 1.25cm/1/2″ chunks and use a microwave-proof bowl or a saucepan to melt it until fully liquid.
Mixing Ingredients
Combine the melted butter with caster sugar using a wooden spoon until well integrated. Add the large egg and stir until the mixture is smooth. Gradually add the remaining ingredients, mixing until no flour is visible.
Preparing the Base
Measure out 1 3/4 cups of the mixture, ensuring it is packed, then press it evenly into the lined baking pan using your hands to form a solid base.
Making the Mango Filling
Slice the mango into thin 5mm/0.2″ pieces. In a bowl, toss the mango slices with white sugar and cornflour until they are evenly coated.
Assembling the Dish
Spread the coated mango evenly across the pressed base in the pan. Crumble the remaining mixture on top, ensuring some mango is left exposed for a rustic look.
Baking
Bake in a preheated oven at 180°C/350°F for 30 minutes or until the surface is golden.
Cooling
Allow the dish to cool completely in the pan for approximately 2 hours. If in a hurry, cool for 30 minutes at room temperature, followed by 30 minutes in the refrigerator.
Preparing the Lime Glaze
In a bowl, mix the icing sugar, lime zest, and lime juice. Adjust the consistency by adding more lime juice a little at a time until it resembles a honey-like consistency.
Drizzling Glaze
Once the dish has cooled, drizzle the lime glaze randomly across the top and allow it to set for about 10 minutes before slicing and serving.
FAQ
Can I use other fruits instead of mango?
Yes, you can substitute mango with other fruits like peaches, blueberries, or apricots, adjusting sugar levels according to their sweetness.
What if I don’t have caster sugar?
You can use regular granulated sugar as a substitute; it may slightly affect the texture but won’t change the flavor significantly.
Is there a gluten-free option for the flour?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for plain flour in this recipe.
How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I freeze this dish?
Yes, you can freeze it before adding the glaze. Wrap it tightly and store for up to 3 months. Thaw before serving.
Conclusion
The coconut crumble base paired with the sweet mango filling makes for a delightful dessert that is both satisfying and refreshing. The optional lime glaze adds a zesty finish that complements the tropical flavors beautifully. This treat is perfect for sharing with friends and family or enjoying as a special indulgence.
Version with Pineapple
Substitute mango with fresh pineapple slices for a tropical twist that enhances the sweetness and acidity.
Coconut Chocolate Chip Crumble
Add 1 cup of chocolate chips to the coconut crumble mixture for a rich chocolatey taste that balances well with the coconut.
Berry Coconut Crumble
Replace the mango filling with a mixture of berries such as raspberries, blueberries, or strawberries for a vibrant and juicy dessert.
Hazelnut and Chocolate Spread
Spread a layer of hazelnut and chocolate spread before adding the mango filling for a decadent, nutty flavor.
Peach and Ginger Crumble
Use sliced peaches combined with a hint of grated fresh ginger instead of mango for a warm, spicy contrast to the coconut.
Gluten-Free Option
Substitute the plain flour with a gluten-free flour blend to make a gluten-free version while keeping the texture enjoyable.
Coconut Lime Bars
Skip the mango filling and top the coconut crumble with a lime custard for a tangy and creamy coconut lime dessert.
Choco-Banana Layer
Add a layer of sliced bananas and a touch of cocoa powder mixed into the crumble for a banana-chocolate flavor combination.
