This recipe uses mango instead of the apple in a typical crumble. The passionfruit really brings that extra tangy taste to the mangoes. Serve this dish with vanilla ice cream or even some plain yoghurt, it's delicious.
3/4 cup (90g) plain flour
1/3 cup (90g) brown sugar
120g cold butter
2/3 cup (90g) rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 ripe mangoes - peeled, stoned and cubed
2 passionfruit, pulp removed
1 tablespoon lime juice
1 pinch ground cinnamon
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Preheat an oven to 180 degrees C. Grease an 20 x 20 cm baking dish.
Mix the flour and brown sugar in a bowl then rub or cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse breadcrumbs. Add the oats, cinnamon and nutmeg then stir well.
Place the cubed mango on the bottom of the greased baking dish and spoon the passionfruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
Bake in the preheated oven until the top has browned and the fruit is tender; about 20 minutes.