Mindil Beach Sunset Market Mango Crumble Recipe
Sweet mango filling, buttery crumble topping and a scoop of ice cream melting fast in the Darwin evening heat. This Mindil Beach Sunset Market-style Mango Crumble tastes like tropical fruit, beach sunsets and “eat it before it turns into soup.”
Yield: 6 Servings
Ingredients
- Mango Filling
- 5 cups peeled and diced ripe Mangoes
- 1/3 cup Brown Sugar
- 2 tablespoons freshly squeezed Lime Juice
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon ground Cinnamon
- 1/4 teaspoon ground Ginger
- 1/4 teaspoon Salt
- Crumble Topping
- 1 cup All-Purpose Flour
- 3/4 cup Old-Fashioned Oats
- 1/2 cup Brown Sugar
- 1/2 cup shredded Sweetened Coconut
- 1/2 teaspoon ground Cinnamon
- 1/4 teaspoon Salt
- 8 tablespoons cold Butter diced
- Serving
- Vanilla Ice Cream or Coconut Ice Cream
Instructions
- Preheat oven to 350°F.
- Butter an 8-inch square baking dish.
- Combine mangoes, brown sugar, lime juice, cornstarch, vanilla extract, cinnamon, ginger, and salt in a large bowl.
- Spoon mango mixture into prepared baking dish.
- Combine flour, oats, brown sugar, coconut, cinnamon, and salt in a separate bowl.
- Cut butter into flour mixture until coarse crumbs form.
- Sprinkle crumble topping evenly over mango filling.
- Bake until filling bubbles and topping is golden brown.
- Let crumble stand 10 minutes before serving.
- Serve warm with vanilla ice cream or coconut ice cream.