Mango Crumble

The mangos we bought at 10 for a dollar are ripening quickly, so today I made a mango crumble.

I deseeded a dried New Mexico chili and put it in a heated skillet with a little virgin coconut oil. Then I added mangos, a couple pinches of powdered cardamom and a slurry of tapioca starch to thicken. The chili pod was removed before baking.

mango crumble


For the crumble topping I used:

  • old fashioned rolled oats
  • quick oats
  • all purpose flour
  • grated jaggery
  • cinnamon
  • salt
  • virgin coconut oil

It baked at 350ºF for 50 minutes

mango crumble


The flavors of chili and cardamom were imperceptible and those amounts could easily have been doubled. This was, never-the-less, an excellent mango crumble.

mango crumble


 


7 thoughts on “Mango Crumble

    1. Jaggery is an unrefined sugarcane product. Sugarcane juice is boiled till all the liquid is gone and the result is a solid called jaggery. When I was a child in India someone we knew couldn’t pronounce my name, Gregory, so they called me Jaggery.

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