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.
For the crumble topping I used:
- old fashioned rolled oats
- quick oats
- all purpose flour
- grated jaggery
- virgin coconut oil
It baked at 350ºF for 50 minutes
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.