Name: Mango, pear & ginger crumble
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 450g ripe pear peeled, cored and thickly sliced; 1 tbsp muscovado sugar; 2 mangoes peeled, stoned and roughly chopped; 1piece stem ginger finely chopped; 175g plain flour; 85g butter; 85g muscovado sugar; 85g pecan very roughly chopped

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Mango, pear & ginger crumble

Mango, pear & ginger crumble

Jenny White

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Serves 4

Easy

Total time: 25 mins

Ready in 20-25 minutes

A star rating of 4.8 out of 5.17 ratingsRate

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

Freezable (Reheats from frozen in 50 mins)

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A star rating of 4.2 out of 5.36 ratings

Ingredients

Nutrition

Units:

MetricUS

450g ripe pear

peeled, cored and thickly sliced
1 tbsp muscovado sugar
2 mangoes

peeled, stoned and roughly chopped
1piece stem ginger

finely chopped

For the topping

175g plain flour
85g butter
85g muscovado sugar
85g pecan

very roughly chopped

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Nutrition: per serving

kcal684
fat33g
saturates11g
carbs95g
sugars26g
fibre9g
protein8g
salt0.45g

low

Method

step 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.
step 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 TIPS

HOW TO FREEZE

Slip the whole dish into a large freezer bag, or wrap in clingfilm, seal and freeze for up to 1 month. To serve, bake from frozen in a preheated oven at 180C/fan 160C/gas 4 for 50 mins or until the topping is golden. Serve with pouring cream or scoops of vanilla ice cream.

Recipe from Good Food magazine, January 2005

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A star rating of 4.8 out of 5.17 ratings

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