Summary

Ingredients

• 1 mango (s)

For the yeast dough:

• 200 g flour
• 0.33 cube yeast or 1/2 pack dry yeast
• 0.5 teaspoon ½ baking powder
• 110 ml milk
• 30 grams sugar
• 30 g butter, soft
• 1 pinch (s) salt

For the sprinkles:

• 125 g flour
• 100 g suar
• 100 g butter
• 1 pinch (s) salt
• 0.5 teaspoon ½ vanilla powder

Print Recipe Pin Recipe

Instructions

1. Mix the flour and baking powder in a mixing bowl. Warm the milk very slightly and dissolve the sugar and yeast (1/3 of the yeast cube) in it and add to the flour in one go. Add soft butter and salt and work everything into a yeast dough. Cover and let the dough rise in a warm place for about 20 minutes.
2. In the meantime, peel the mango, remove the pulp from the side and cut into wedges, place on a plate and set aside.
3. For the crumble, first liquefy the butter and let it cool down a little. Mix all other ingredients in a tall mixing bowl, pour the melted butter over it and stir the crumble with a fork. Finally, reduce the crumbles with your floured hand or shape them into crumbles.
4. Knead the risen yeast dough briefly again and then put it in a greased and floured baking pan (32 cm) and press it apart with your fingers. Unwelling is not necessary. Prick the pastry base a few times with a fork, spread the mango slices on top and finally sprinkle the fine crumble on top.
5. Bake the cake in a preheated oven at 175 ° C for about 30 minutes. After baking, let the cake cool down briefly in the tin and only then remove it.
6. Incidentally, it tastes best when it is lukewarm. A dollop of cream rounds off the taste.