Mango Crumble

Ingredients

• 2 small Mango (peeled and diced about 1 cm)
• 80 g Brown sugar (for the crumble) (brown sugar, provides color and crunch)
• 2 tablespoons Brown sugar (for caramelization) (about 25 g, add according to desired caramel level)
• 80 g Softened butter (at room temperature to ease mixing)
• 1 tablespoon Butter (for the pan) (about 15 g, to melt the mangoes)
• 100 g All-purpose flour (for the shortcrust pastry)
• 1 packet Vanilla sugar (packet) (about 8 g, adds vanilla note)

Instructions

1. Prepare the mangoes

   Peel the mangoes, remove the pit and cut into dice about 1 cm.

   Time: PT10M

2. Caramelize the mangoes

   Melt 1 tablespoon of butter in a sauté pan over medium heat. Add the mango dice then sprinkle 1‑2 tablespoons of brown sugar. Cook for 5 minutes, stirring gently, until the pieces stay whole and are lightly golden.

   Time: PT5M

   Temperature: medium

3. Prepare the crumble dough

   In a bowl, mix the flour, the 80 g of brown sugar and the packet of vanilla sugar. Add the softened butter and work it with your fingertips until you obtain a sandy and crumbly texture.

   Time: PT10M

4. Preheat the oven and assemble

   Preheat the oven to 180°C. Distribute the caramelized mangoes at the bottom of the ramekins. Sprinkle the crumble evenly over the fruit.

   Time: PT5M

   Temperature: 180°C

5. Baking

   Place the ramekins in the oven and bake for 30 minutes, or until the top is nicely golden. If the crumble is thick, extend by 5‑10 minutes.

   Time: PT30M

   Temperature: 180°C

6. Rest and serve

   Remove from the oven, let cool for 5 minutes before enjoying. Serve warm to enjoy the crunchy‑soft contrast.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mango: peach, pineapple
• Instead of Brown sugar (for the crumble): whole cane sugar, brown sugar
• Instead of Brown sugar (for caramelization): white sugar, honey
• Instead of Softened butter: vegetable margarine, solid coconut oil
• Instead of Butter (for the pan): neutral oil, ghee
• Instead of All-purpose flour: whole wheat flour, gluten‑free flour
• Instead of Vanilla sugar (packet): vanilla extract (1 tsp), sugar + vanilla

Equipment Needed

• Sauté pan or heavy‑bottomed skillet
• Wooden or silicone spatula
• Chef’s knife
• Cutting board
• Mixing bowl
• Measuring tools (spoons and scale)
• Individual ramekins (or small gratin dish)
• Baking sheet
• Kitchen gloves or pot holders

Critical Steps — Do Not Skip

• Caramelize the mangoes without turning them into puree
• Achieve a sandy texture for the crumble by working the butter with fingertips
• Bake until the top is golden without burning

Chef Tips from the Video

• Using very cold butter for the crumble gives a lighter texture
• Lightly sprinkle fleur de sel on top before baking to enhance the sweet taste

Troubleshooting

Storage

Refrigerator: Store the covered ramekins in the refrigerator for up to 2 days. Reheat slightly before serving.

Freezer: Not recommended: the crumble loses its crunch in the freezer.

Room temperature: Can stay at room temperature for 1 day if covered, but the top will become less crisp.

Make-Ahead Tips

• Caramelize the mangoes the day before and keep them refrigerated
• Prepare the crumble ahead and keep it chilled, then assemble just before baking