Mango with Yoghurt and Cinnamon Crumble.

Mango yoghurt Crumble

I don’t have much of a sweet tooth and you can probably tell that by the dearth of dessert recipes on here. I do appreciate a good pud though and when I have them, it tends to be something like this.

To be fair, I guess you could eat this for breakfast too, but as I mentioned previously, mornings are not my natural environment and the likelihood of knocking this out on a weekday morning is about the same as Miley Cyrus turning out to be a Mormon.

I liked this though – it’s a nice balance of smooth tangy yoghurt and mango, super-sweet maple syrup, and crunchy oat crumble.

It was only after putting it all together, in a nice pot, that I realised what I’d done. It’s a bloody Muller® Crumble Corner.

So, 0/10 for originality, but this is hand-made and uses fresh fruit so take that Muller.

Mango yoghurt crumble ingredients

Makes 2

  • 1 Mango, peeled, stoned  and cubed.
  • About 6 heaped tbsp of plain yoghurt (3 in each)
  • Maple syrup

For the crumble:

  • 20g Rolled oats
  • 50g Plain flour
  • 1/4 tsp cinnamon
  • 20g Sugar (or to taste)
  • 40g Butter

Mix all the dry crumble ingredients into a bowl and then rub in the butter to make a crumble.

mixing crumble

Lay it out on a baking tray. Bake on a high heat in the oven for about 10-15 minutes, but being careful not to burn it.

Crumble on baking tray

Set aside to cool

Add the mango pieces and yoghurt to a pot, and swirl in some maple syrup.

Sprinkle over the crumble topping and tuck in.

 

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