Mango and pineapple get cooked in rum and lime and then topped with a coconut crumble for the ultimate sunshine in a bowl dessert! No matter the weather outside, it will be bright tropical sunshine on your dining table.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
514
Ingredients
435 g tin pineapple chunks in juice, drained
500 g frozen mango chunks
1/2 Tbsp. cornflour
Finely grated zest and juice 2 limes
100 g light muscovado sugar
50 ml coconut rum, we used Malibu, see intro
For the topping
125 g butter, chilled and cubed
150 g plain flour
50 g desiccated coconut
75 g light muscovado sugar
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. For the filling, in a rough
2 litre ovenproof serving dish, gently
mix the pineapple, mango and cornflour
until the fruit is coated. Mix in the
remaining filling ingredients.
Step 2For the topping, in a medium bowl,
rub the butter into the flour using your
fingertips until the mixture resembles breadcrumbs. Alternatively, pulse
the butter and flour in a food
processor until the mixture resembles
breadcrumbs. Add the desiccated
coconut and sugar and rub in/pulse
until clumps start to form. Sprinkle
over the filling in an even layer.
Step 3Bake for 35min, or until the topping
is golden. Serve.
For a non-alcoholic version, replace the rum with orange juice or water.
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
