Mango, pear & ginger crumble

Mango, pear & ginger crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 20-25 minutes

Skill level

Easy

Servings

Serves 4

This crumble is a perfect pud for the freezer - and we've given it a tropical twist

Nutrition and extra info

Additional info

  • Reheats from frozen in 50 mins
Nutrition info

Nutrition

kcalories
684
protein
8g
carbs
95g
fat
33g
saturates
11g
fibre
9g
sugar
26g
salt
0.45g

Ingredients

  • 450g ripe pears, peeled, cored and thickly sliced
  • 1 tbsp muscovado sugar
  • 2 mangoes, peeled, stoned and roughly chopped
  • 1 piece stem ginger, finely chopped

For the topping

  • 175g plain flour
  • 85g butter
  • 85g muscovado sugar
  • 85g pecans very roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
  2. Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.

Recipe from Good Food magazine, January 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ariellenne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So delicious!

I always make half quantities using 1 mango. I have also used a tin of pears instead of fresh, omitting the first lot of sugar and the extra cooking step.

I sprinkle the chopped pecans after the topping as I always have too much topping - that way there are no nuts wasted if you have to throw some away.

Oh and don't overdo the fresh ginger. I used a touch too much first time I cooked this and the gingers heat and spiciness almost overpowered the subtle flavours of the fruit. It takes about 2-3 times cooking it to get it to your personal taste.

ninaforsyth's picture

just had this for lunch very good will definately make it again

Tiffany1983's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very simple to make and tasted divine! Love the exotic mix of mango with the ginger and pear. The dish I used was a bit small, and I only had 1 mango so reduced the other ingredients accordingly, but there didn't seem enough crumble, so next time I will add more! We had this served straight out the oven with custard.

medinaitieva's picture

can't wait to make it for my boyfriend, he loves mangoes, and i love pears! thanks for the recipe!

shaz_r's picture

this sounds delish and cant wait to try it.

kiki85's picture
  • 1
  • 2
  • 3
  • 4
  • 5

crowd pleaser!!! Didnt have steamed ginger I used gretaed fresh ginger instead... i love the exotic flavoures.

huxley-radish's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Eek I meant to put 5 stars! Also I used ground ginger too. Not sure how much, just sprinkled loads in heeh.

huxley-radish's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really really good! I initially thought the topping was not melded together enough, but it covered all the fruit really nicely. I loved the mango, ginger and pear flavours all together. Thumbs up from me and the boyfriend.

seventhirtyone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe - went down a treat at a dinner party.

redaurigny's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We love this dish - I've made it numerous times, and it never fails to deliver, even from frozen. Top marks!

missis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used a bit of ground ginger as didn't want to buy stem ginger and was lovely. Will invest in stem ginger now and make again!

mrslargeit1's picture

This is delicious.

Questions

Tips