Summer Mango & Pineapple Crumble
with Mint Cream
Beat the Christmas summer heat with a refreshing slice of this fruitilicious crumble, perfect for eating outside surrounded by friends and family. We’re baking the most tropical of fruit, mango and pineapple into a golden crumble so you can finish the festivities off with a flourish of decadence.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Tinned Mango
1 tin
Pineapple Slices
1
apple
1
orange
1 bag
mint
1 packet
Classic Oat Mix
(Contains: Gluten, Sulphites; May be present: Sesame, Milk, Soy, Peanuts, Cashew, Pistachio, Almond, Walnut)
1 tbs
brown sugar
(May be present: Sesame, Milk, Soy, Peanuts, Cashew, Pistachio, Almond, Walnut, Gluten)
1 bottle
cream
(Contains: Milk; )
Not included in your delivery
120 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Drain and thinly slice tinned mango. Drain and roughly chop pineapple slices. Roughly chop apple into small chunks. • Halve the orange. Pick and finely slice mint leaves.
• In a medium heatproof bowl, melt the butter in a microwave. Add the classic oat mix and stir to combine. • In a medium baking dish, combine mango, pineapple, apple, a squeeze of orange juice and the brown sugar. • Sprinkle the crumble mixture evenly over the fruit. Bake until the topping is golden and the fruit is tender, 20-25 minutes.
• While the crumble is baking, place cream in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. • Using a spoon, gently fold in mint until combined.
TIP: If you don't have electric beaters, use a hand whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to get maximum volume.
• Divide summer mango and pineapple crumble between bowls. Serve topped with mint cream. Enjoy!
