Summary

Ingredients

• 1 mango (s)
• 1 large apple
• 10 tablespoon coconut milk

For the sprinkles:

• 90 g oil
• 1 tablespoon milk
• 80 g coconut blossom suar, alternatively cane suar
• 100 g wholemeal spelled flour
• 75 g coconut flakes, fine

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Instructions

1. Peel the mango and dice the pulp. Wash, core and dice the apple. Put the mango, apple and coconut milk in an ovenproof dish. I always use flat crème brûlée forms for this.
2. Mix all ingredients for the crumble with the perforated spoon. Preheat the oven to 200 degrees U / O heat.
3. Pour the streusel over the fruit. Bake in the small tins for 20 minutes or in a large tin for about 40 minutes.