Name: Mango and coconut crumble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 440 gram can pineapple pieces in natural juice, drained; 2 425 gram cans mango slices in syrup, drained; 1/2 170 gram can passionfruit pulp in syrup; 3/4 cup plain flour; 1/3 cup caster sugar; 100 gram butter, chilled, chopped; 1/3 cup unsalted pistachio kernels, coarsely chopped; 3/4 cup shredded coconut; 270 millilitre can coconut cream

Ingredients

440 gram can pineapple pieces in natural juice, drained

2 425 gram cans mango slices in syrup, drained

1/2 170 gram can passionfruit pulp in syrup

3/4 cup plain flour

1/3 cup caster sugar

100 gram butter, chilled, chopped

1/3 cup unsalted pistachio kernels, coarsely chopped

3/4 cup shredded coconut

270 millilitre can coconut cream

Method

1.Preheat oven 180°C/160°C fan-forced. Combine pineapple, mango and passionfruit in a bowl. Spoon mixture into a 1.5-litre (6-cup) ovenproof dish. Place dish on a baking tray.

2.Combine flour and sugar in a large bowl. Rub in butter to make fine crumbs. Stir in the pistachios and coconut. Sprinkle pistachio mixture over pineapple mixture in dish.

3.Bake 25-30 minutes or until golden. Stand 5 minutes. Serve crumble with coconut cream.

Women's Weekly Food