Mango Crumble

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Mango Crumble

Fruity desserts are the way to go all year round, but especially in summer, when produce is in great abundance, and a crumble is both simple and delicious. Here, tangy mangoes bake until jammy under a crisp crust spiced with cinnamon, cardamom and ginger for an unforgettable contrast in textures.

Rating

Ingredients

  • 3/4cup/96 grams all-purpose flour
  • 1/2cup/110 grams light brown sugar
  • 1/2teaspoon ground cinnamon
  • 1/2teaspoon ground cardamom
  • 1/4cup/65 grams salted butter, melted
  • 4cups mango, peeled, pitted and cut into 1-inch pieces (about 4 to 6 mangoes)
  • 1/2cup/100 grams granulated sugar
  • 1tablespoon cornstarch
  • 1tablespoon lemon juice
  • 1/2teaspoon ground cardamom
  • 1/2teaspoon ground ginger
  • 1/2teaspoon ground cinnamon
Set base servings to enable scaling:

Directions

Heat oven to 350 degrees. Make the topping: Put flour, brown sugar, cinnamon and cardamom in a medium bowl. Stir in butter and mix together with a fork, leaving mixture crumbly.

Make the filling: Toss together mango, granulated sugar, cornstarch, lemon juice, cardamom, ginger and cinnamon; transfer to a 9-inch pie pan or a similar baking dish.

Sprinkle topping over mango mixture. Bake until bubbling and nicely browned, 35 to 40 minutes.

Nutrition

Info
Trans Fat: 0 gramsFat: 9 gramsCalories: 344Saturated Fat: 6 gramsUnsaturated Fat: 3 gramsSodium: 77 milligramsSugar: 50 gramsFiber: 3 gramsCarbohydrate: 65 gramsProtein: 3 grams
Desserts

Source: https://cooking.nytimes.com/recipes/1025476-mango-crumble