Hey everyone! I’m writing this from my bedroom, around half an hour before I depart for a trip to Malta (a teeny tiny island off Italy) for a week! I’m going with some friends from university, and I’m so excited! Really hoping and praying that I don’t get too sunburnt as always, but it should be brilliant fun, and I’ll share my pictures of the beach and all the wonderful food when I get back.
On to the recipe – I made this for my family last week to go with Sunday dinner, and it was so delicious. My mum, for some reason, bought about eight mangos for the week, so I thought I’d use a few up in a crumble… Not knowing at all how it would turn out! Mango isn’t really a traditional crumble filling, so I was unsure it would work, but it tasted really yummy, definitely a good dessert for summer to have with barbecues in the weak British sun with vegan ice-cream.
I hope you like it if you try it (hopefully the nice summery weather will hold up!) and I’ll see you when I get back – goodbye England!
Three large ripe mangoes
50g of caster sugar
125ml of water
85g of plain flour
55g of porridge oats
55g of demerara sugar
55g of vegan margarine
- Preheat the oven to 190 degrees Celsius and grease a deep dish. Cut the mangoes up into little chunks, and mix with the water and 50g of caster sugar.
- In a separate bowl, mix all of the crumble ingredients (flour, oats and sugar) together. Then, finely rub in the margarine with your fingertips until it goes crumbly.
- Tip the mangoes into the tray and crumble the topping over the top. Bake for 20 minutes until golden brown. Serve with vegan ice-cream (pictured) or custard!
Serves around 6