Let’s Get Ready To Crhumble!…..Mango & Coconut Crumble


As I served this up to some friends last night I started singing ‘Lets get ready to crhumble’, along to the tune of the current UK No.1 single, ‘Let’s Get Ready To Rhumble’ by Ant ‘n’ Dec ( first troubling the charts in 1994 and now re-released as a charity song ). Its not that I like this track,  it’s just that I really enjoy a bit of Popropriation, especially if it’s baking based. Please do let me know if you have any culinary popropriations that you warble in the kitchen.

Anyway, here is a lovely Mango & Coconut Crumble that I made to follow a stunning Massaman Curry made by Mr Love. This was originality meant to be a pie but I had a pastry disaster and had to improvise at the last minute.

Now, pastry and I just do not get on. If we were stuck in lift together, both of us would look away whistling. I thought it may have something to do with my unnaturally hot little hands so I’ve tried plunging them into icy cold water for 5 minutes before rubbing in the butter and flour. Unfortunately this still resulted in terrible pastry plus I had chapped fingers. This time I thought I could eschew the whole hot hand issue by making some sweet pastry in my new food processor. I’m not sure what I did wrong, but during the blind baking stage it developed a soggy bottom and completely stuck to the baking paper. Epic fail. I think I’ve got to point now where the pastry can smell my fear and so contrives to shrink/ crack/ go soggy just to keep me afraid.


The upside to this disaster was that A) I didn’t panic ( that’s a step in the right direction for my personal development ) and B) the coconut crumble was WAY better than any old pastry would have been.

( As I type I’m singing ‘Shes a genius, a genius in the kitchen, and she’s baking like she’s never baked before, woo-hoo’ along to the tune of  ‘Shes a maniac on the dancfloor’ by Michael Sembello.)

Mango & Coconut Crumble

4 ripe mangoes, cut into chunks
juice and zest of 2 small limes
1 1/2 Tbsp of plain flour
1 1/2 Tbsp of golden caster sugar

300g plain flour
200g butter, cut into small cubes
150g golden caster sugar
100g dessicated coconut
a sprinkling of palm sugar crystals ( available from Waitrose )

Preheat the oven to 180C/160C fan forced. Butter a 24cm/ 9inch ovenproof dish.

Mix the mango with the lime juice and sugar. Go with your taste here, I like a tart filling to balance the sweet crumble but if you prefer it sweeter then add some more sugar. Stir in the flour.

Scoop the fruit into your pie dish and pop it into the oven to give the fruit a head start while you get ready to crumble.

Rub the butter and flour together in a large bowl until it resembles breadcrumbs. Mix in the caster sugar and the coconut. Sprinkle on top of the mango and the scatter with the palm sugar crystals.

Bake for 30 mins until dark golden brown. Serve warm with vanilla ice cream.


Lemony x
P.S. I must apologise to those of you who receive these ramblings via email! I had severe internet issues last week which resulted in my last post descending into gobbledy-gook. I was not drunk while typing, promise.

Lemony loves comments!

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