Mango & Passionfruit Cream with crumble | Milkbottle

Mango & Passionfruit Cream with crumble

Mango by Court

Mango & Passionfruit Cream with crumble, a delicious and little bit more exotic dessert than your standard crumble

150g all-purpose flour
75g caster sugar
80g butter, melted
500g mango, peeled and chopped 40g icing sugar, sifted
125ml cream, whipped
280g vanilla yoghurt
125ml passionfruit pulp (about 4 passionfruits)
Serves 4-6.
Preheat the oven to 160oC.
Line a large baking tray with baking paper.
Combine flour, sugar and butter in a bowl and stir until the mixture resembles coarse breadcrumbs.
Spoon the mixture on the baking tray and place in the oven.
Bake for 15 minutes or until golden.
Remove from the oven and set aside to cool.
Place mango and icing sugar in the bowl of a foodprocessor.
Process into a smooth puree.
Combine cream and yoghurt in a bowl and mix well.
Spoon the yoghurt mixture the mango puree and the passionfruit into a bowl.
Spoon the crumble on top and serve.

Image and and recipe: Chris Court and Steve Pearce via Taverne Agency

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