Mango crumble with mint cream

Apple crumble step aside, this summery mango crumble has it all going on. A rich, sunshine-yellow interior, with a hint of rum and lime, topped with a coconutty rubble and a soft mint cream.

Serves 4-6

850g can mango, cut into 1.5cm

cubes

1½ tbsp cornflour

3 tbsp caster sugar

1 lime, zested

2 tbsp coconut rum

FOR THE CRUMBLE

120g plain flour

80g butter, diced

75g caster sugar

75g desiccated shredded coconut FOR THE CREAM few fresh mint leaves, finely

chopped

150ml double cream

2 tbsp icing sugar

1 Heat the oven to 190C/170C fan/ gas 5. Tip the mango pieces into a 23cm round baking dish and sprinkle over the cornflour, sugar and lime zest. Pour in the rum and mix until everything is well combined. Set aside while you make the crumble.

2 Put the flour in a mixing bowl and add the diced cold butter.

Using your fingertips, rub the butter into the flour until the mixture looks like breadcrumbs, then stir in the sugar, desiccated coconut and a pinch of salt.

3 Sprinkle the crumble over the fruit in the dish, creating clumps as you go by squeezing the crumble mix in your fingers, which will give you a nice chunky rubble.

Bake for 45 mins until the crumble is golden.

4 Meanwhile, make the mint cream. Stir the mint into the cream along with the icing sugar, then beat the mixture with a whisk until soft peaks form. Serve the crumble warm with dollops of the whipped mint cream.