Mango Pecan Crumble with Coconut Caramel

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A sweet confection that’s about to drive you nuts!

Preparation Time: 30 minutes
Grilling Time: 30 minutes
Freezing Time: 30 minutes
Serves 10

INGREDIENTS
12 mangoes, sliced into cubes

FOR THE SIMPLE SYRUP AND CARAMEL
400 grams sugar
400 grams water
30 grams coconut Rum
200 grams coconut cream
400 grams sugar
50 grams water
100 grams unsalted butter

FOR CRUMBLE
300 grams unsalted butter, room temperature
250 grams light brown sugar
30 grams cinnamon powder
500 grams whole roasted pecans
125 grams all purpose flour, sifted

PROCEDURE
FOR THE CRUMBLE
1 In a saucepan, boil sugar and water until sugar dissolves, turn off the heat and pour
the rum, let cool.
2 To make the crumble, put everything in the mixing bowl and with a paddle
attachment, mix all ingredients just until they’re equally combined. Transfer to a baking sheet or tray, and with your spatula, just spread it until 5 inches thick, freeze completely.
3 Start slicing your mangoes into cubes, mix mangoes with simple syrup and toss lightly so as not to crush the mangoes. equally divide them into your desired ramekins or skillets

FOR THE CARAMEL
1 Warm coconut cream in a saucepan and set aside. In another saucepan, heat water
and sugar together in a saucepan, do not mix until sugar turns dark brown, only then can you pour the warm coconut cream and start mixing your caramel. Cool completely in the fridge until needed.
2 Preheat oven to 200oC.
3 Take frozen crumble out of the freezer and start chopping into chunks. Place a
generous amount over the mangoes and bake for about 25 to 30 minutes.
4 Serve with your choice of ice cream to top on your warm crumble, pour coconut
caramel sauce on top.

This recipe was originally published in the February-March 2016 issue of Breakfast Magazine.