Mango Crumble

Manju Mahli gives a traditional British pudding an Indian twist with exotic fruit and fragrant spices
By Manju Malhi
Mango Crumble
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the filling

  • 1 large sweet ripe mango, peeled and sliced
  • 25 g brown sugar
  • 1 pinches nutmeg
  • 1/4 tsp ground cinnamon
  • 1 pinches ground cloves, or two whole cloves

For the crumble

  • 150 g plain flour
  • 35 g butter
  • 50 g brown sugar

To serve

  • vanilla ice cream or crème fraîche


1. Preheat the oven to 180C/gas 4.

2. For the filling: place the mango slices in a saucepan with the sugar, nutmeg, cinnamon and cloves and cook gently for 5 minutes. Take the pan off the heat.

3. For the crumble: put the flour into a large mixing bowl and rub the butter in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.

4. Spoon the mango mixture into a small buttered ovenproof dish and sprinkle over the crumble topping. Bake for 30-40 minutes until the topping is golden brown. Serve with vanilla ice cream or crème fraîche.

If you have no fresh mango, use a tin of mangoes, apricots or peaches. Drain before use.

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