Coconut crumble with mangoes

Name: Coconut crumble with mangoes
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 3 ripe mangos (approx. 1.25 kg; just ripe - not too soft!); 1 untreated lime; 5 Cardamom seeds; 1 Vanilla pod; 150 g Flour; 60 g Coconut flake; 120 g Cane sugar/ brown sugar; 120 g soft butter; 7-10 Tbsp slice of lime and fresh coconut curls; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

3 ripe mangos (approx. 1.25 kg; just ripe - not too soft!)
1 untreated lime
5 Cardamom seeds
1 Vanilla pod
150 g Flour
60 g Coconut flake
120 g Cane sugar/ brown sugar
120 g soft butter
7-10 Tbsp slice of lime and fresh coconut curls
7-10 Tbsp Grease

Directions

1
Cut the mango flesh from the core, peel it and dice it roughly. Wash lime thoroughly and grate dry. Finely grate the lime peel and place in a bowl. Squeeze the lime.
2
Finely crush the cardamom grains in a mortar. Cut the vanilla pod lengthwise and scrape out the pulp. Mix mango pieces, lime juice, vanilla pulp and cardamom well in a bowl. For the crumbles, knead flour, grated coconut, sugar, butter and the grated lime zest into crumbles.
3
Grease a pie mould (approx. 24 cm Ø) well and put the mangos into the mould. Spread crumbles over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes until crispy brown.
4
Decorate as you like with a slice of lime and fresh coconut curls. Sprinkle with cinnamon.