Exotic papaya and mango crumble
Prep Time
Price Per Serving
Cooking Mode
5 mL (1 tsp.) tsp. vanilla extract
75 mL (⅓ cup) cup butter, softened
250 mL (1 cup) cup all-purpose flour
125 mL (½ cup) cup unsweetened grated coconut
about 500 mL/2 cups cup mango, peeled and cubed
about 500 mL/2 cups cup papaya, peeled, seeded and cubed
2 mL (½ tsp.) tsp. ground star anise
125 mL (½ cup) cup brown sugar
125 mL (½ cup) cup coconut milk
2.5 mL (½ tsp.) tsp. salt
5 mL (1 tsp.) tsp. vanilla extract
75 mL (⅓ cup) cup butter, softened
250 mL (1 cup) cup all-purpose flour
125 mL (½ cup) cup unsweetened grated coconut
about 500 mL/2 cups cup mango, peeled and cubed
about 500 mL/2 cups cup papaya, peeled, seeded and cubed
2 mL (½ tsp.) tsp. ground star anise
125 mL (½ cup) cup brown sugar
125 mL (½ cup) cup coconut milk
2.5 mL (½ tsp.) tsp. salt
Directions
1Heat oven to 220°C (425°F).
2In a 23 cm (9 in.) square baking dish, combine coconut milk, half of brown sugar, as well as star anise, papaya and mango.
3Set aside. Place grated coconut, flour, butter, remaining brown sugar, vanilla extract and salt in a bowl. Work fat into dry ingredients with fingers until crumbly.
4Sprinkle mixture over fruit until almost completely covered. Bake in middle of oven for 30 to 35 minutes until topping is golden.
5Serve with vanilla yogurt if desired and a fresh mint leaf.
6: Replace star anise with the seeds from a fresh vanilla bean.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note