[ Mango crumble treats]
And here comes day 5, with the Mango crumble from Sharp Sharp. It might feel like you need a ton of ingredients for this lovely recipe, but don’t let the list scare you. It will be worth your time making these treats, you can make them as one crumble pie or make them like cute little muffins.
Have a great Saturday & maybe while your shopping bring home the ingredients for the lovely spicy truffels from which I will post the recipe tomorrow. Some dark chocolate, cayenne pepper, raspberries, cocoa powder & almonds.
Mango apricot cakes
INGREDIENTS
For the Base
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca flour
- 1/2 cup sugar
- 3/4 cup coconut oil
- 1 vanilla bean
- pinch of salt
- 1 tsp of arrow root
- 1/4 tsp of backing powder
For the filling
- 1 mango
- 1 red chili pepper
- (home-made) apricot jam
- optional cayenne pepper
For the crumble
- 1/2 cup brown rice flour
- 1/4 cup sugar
- 1 cup grated coconut
- 1 vanilla bean
- 2/3 cup of mixed nuts (pistachio, pecan nuts, cashew nuts)
- 1 tsp of baking powder
- 2 tsp of arrow root
- 1 tsp of cayenne pepper
- 100 gram of butter
Preheat the oven at 175 °C.
Start with mixing the ingredients for the base, the mixture feels like crumble, but if you squeeze it in between your hands it should stick together. Divide the mixture over muffin tins (with muffin cups), make sure to press down the dough so that it becomes a solid base. Put the muffin tins in the oven for 7 minutes, to set the base.
Let them cool, take the apricot jam & apply a small layer of jam. Optional sprinkle a bit of cayenne pepper over the jam to give it an extra spicy twist. Chop the chili pepper into small pieces & divide over your the layer of jam. Slice the mango into small pieces, and divide evenly between the tins. Put them back in the oven for another 5 minutes to bake the mango a bit.
In the mean time start preparing the crumble, mix together the ingredients in your foodprocessor or kitchenaid. If you want the crumble to be more sticky use more butter. If you want more spicy in your crumble use a bit more cayenne pepper.
Take the pastries out of the oven & let them cool for a few minutes before adding the crumble. Add the crumble on top of your mango, don’t use to much pressure otherwise you lose your crumble feel.
Bake them for another 20 minutes, start checking at 15 minutes, you just want the crumble to turn out golden brown & crispy.
P.S. you can also use a baking tin (29 by 20 cm) instead of muffin tins. I used my own home-made jam for this recipe, you can find the recipe here.
