i’ve always loved Crumble. especially delicious on a classic plum cake, as a cherry crumble with chocolate (or any other fruits) or chocolate crumble, particularly when they are still warm, soft and slightly gooey, mhmmm since i just had a Mango at home and wanted to make crumble anyways, we had this dessert on sunday. the sweet mango, balanced with some lime juice, topped with creamy mascarpone (or if you want it slightly less heavy with greek yoghurt) and crunchy crumbles – just perfect! unfortunately i didn’t have mint at home, that would have been a very nice addition. of course you can also use other fruits like peaches (in winter canned ones) or nectarines. for an exotic touch mix the mascarpone with coconut milk instead of milk or add desiccated coconut to the crumbles.

ingredients (4 portions)

• 1 vanilla bean – cut in half and scrape out vanilla seeds
• 100 g flour
• 50 g sugar
• 1 pinch of salt
• 50 g cold butter in pieces
• 1 ripe mango
• 2 teaspoons finely grated organic lime peel
• 2 tbsp lime juice
• 2,5 tbsp sugar
• 250 g mascarpone
• 6 el milk
• 250 g curd

for the Vanilla crumble combine flour with 50 g sugar, salt, vanilla seeds, butter and 2 tbsp cold water either with your hands or a food processor into crumbles. place in fridge for at least 30 min.

preheat oven to 180°. spread crumble on a baking tray lined with baking paper and bake in hot oven for 12 – 15 min until light brown. let cool down.

peel mango and cut into squares. mix with lime peel, juice and maybe 1/2 tbsp sugar (depends on sweetness of mango).

cream mascarpone with milk and 2 tbsp sugar. add in curd.

divide mango onto 4 glasses or bowls, cover with mascarpone cream and scatter with crumbles. serve immediately.

Filed under: cakes, sweets Tagged: cakes, crumble, mango, sweets, triffle, vanilla