mango and pineapple crumble

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mango and pineapple crumble

mango and pineapple crumble



mango and pineapple crumble
mango and pineapple crumble

Ingredients mango and pineapple crumble
Number of persons
-
8
+

180 g flour

120 g sugar

120 g semi-salted butter

1 whole pineapple

1 ripe mango

2 tablespoons cane syrup



Preparation mango and pineapple crumble
Total Time: 50 min
Preparation time: 20 min
Cooking time: 30 min
Preheat the oven to 180°C (thermostat 6).
Cut the butter into small cubes and leave at room temperature to soften.
Peel the pineapple, cut it into slices (maximum thickness: 1 cm) and then into small slices.
Heat the pineapple pieces in a saucepan over medium heat with the cane syrup.
If the pineapple is not very juicy, add 1 or 2 tablespoons of water. Cover and stir regularly.
Meanwhile, peel the mango and cut it into thin strips.
Grease the tin with a little butter.
In a bowl, mix the sugar and flour well. Knead with the butter in ointment, and form small balls by rubbing the dough between your hands.
Cover the bottom of the buttered mould with a first layer of dough and then arrange the mango slices to cover the bottom of the mould.
Keep a few for decoration.
Turn off the heat and take the pineapple from the pan with a skimmer and put it in the pan.
Cover with the remaining pastry and arrange the remaining mango slices for the look.
Bake on a rack at half height. Bake for 30 minutes at 180°C (gas mark 6) on convection heat or 210°C (gas mark 7) for a conventional oven.
Serve warm or cold.

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