As I write this, I am enjoying my mango crisp-filled ramekin. Warm, sweet and crumbly, with a little fresh cream on top…and the rain is pounding outside my window, accompanied by a nip in the air and angry gusts of wind. (Angry enough that it knocked down my blue ceramic tealight holder, which is about 6 feet away from the window. Well, no one said the monsoon was a gentle pitter-patter. It’s a torrential downpour.)
Yes, right now there’s just this laptop, me eating fruit crisp in the rain, me in my lovely polka dotted pajamas. Aah, the romance of it all! The romance of indulgent fruit; the romance of knowing that there is one more dish of mango crisp in the fridge I can sneakily eat in the middle of the night like Nigella. In my pajamas.
I’ll stop being a floozy. But this is some seriously good crisp. Or crumble. Or streusel-topped fruit. Everyone has their own definition of what a crumble, crisp or cobbler is; I was planning on calling this a crumble; but since I was not adding oats, I stuck with crisp. Also because the topping is quite crisp.
I made a peach and mango crumble last year, using mostly digestive biscuits. But this version is way, way better. I was inspired by Daniela’s apple and grape streusel, and how a few ingredients could work up a yummy dessert. I also saw a recipe for a raw mango and oats crumble in the June issue of BBC Good Food India (my trusty companion!) and that’s when I decided to use ripe mangoes to create a sweet finish to my ‘celebrating mangoes’ week on the blog. After a little reading, which led me to better understand the intricacies of cobblers, crumbles and crisps, I settled on making a quick topping without any oats or cinnamon in it. I do like oats; but sometimes the chewy texture gets in the way of the buttery goodness of the flour, butter and sugar. (Plus I eat oatmeal for breakfast or an evening snack at least 3 times a week.)
This is an easy and quick dessert to make, and there is actually no cooking involved- just some chopping of mangoes and combining the flour, sugar, butter and almonds in a food processor or by hand. Assemble it, pop it in a pre-heated oven for 10 minutes and voila! You’ve got yourself a pretty dessert that can hold it’s own at a phancy tea party.
Ideally, I would have liked to use a mixture of brown sugar and caster sugar; but I did not have any brown sugar or demerara sugar on hand. And I wanted to make this ASAP and could not wait to buy brown sugar 😛
MANGO STREUSEL POTS/MANGO CRISP (Adapted from BBC Good Food India June 2013)
- 2 cups ripe mangoes, chopped (I used mangoes which were just ripe, not overly ripe. They should be firm.)
- 50 g butter
- 50 g plain flour
- 100 g castor sugar
- 60 g broken almonds (I used my nut grinder to break the almonds up into a rubble.)
- Pre-heat oven to 220 C and butter four ramekins and keep aside.
- Combine the butter, flour, sugar and almonds with your hands or in a food processor until evenly combined. (If you are using a food processor, then use whole almonds, not broken. I did this by hand.)
- Fill the bottom of the ramekins with the chopped mangoes, top with the streusel topping.
- Bake at 220 C for 10 minutes or until the top appears to be pale and crispy.
The mangoes soften and release their juices so it’s almost like biting into a warm pudding once you are past the crispy top. A little fresh cream makes it even better! And that’s the beauty of it: you require so little time and effort; yet by getting your floozy on and calling this dessert “mango streusel pots,” you can create a phancy illusion.