White Chocolate Crumble With Mango And Raspberries

Name: White Chocolate Crumble With Mango And Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 3/8 tablespoons flour sifted; 3 1/2 tablespoons butter at room temperature; 4 tablespoons sugar; 7 1/4 tablespoons ground almonds; salt; 4 mangoes ripe; 2 lemons small; raspberries to taste; 3 1/4 tablespoons sugar; 1 1/16 cups white chocolate; 5/8 cup cream; cloves Ground Indian

Servings: persons

6 3/8 tablespoons flour sifted
3 1/2 tablespoons butter at room temperature
4 tablespoons sugar
7 1/4 tablespoons ground almonds
salt
4 mangoes ripe
2 lemons small
raspberries to taste
3 1/4 tablespoons sugar
1 1/16 cups white chocolate
5/8 cup cream
cloves Ground Indian

1
Preheat oven to 170 degrees Celsius.
2
Gently mix flour, butter, sugar, almonds and a pinch of salt with your fingertips.
3
It's not supposed to become a dough, but rather a granulated mixture.
4
Refrigerate for 1 hour.
5
Line an baking tray with parchment paper, spread the crumble on the pan, and bake for about 12 minutes.
6
Set aside.
7
For the filling, peel and chop the mangoes into cubes.
8
Remove the peel of one of the lemons, and chop finely.
9
Squeeze the lemons, and set the juice aside.
10
Place the mango slices in a nonstick large skillet over high heat, and drizzle with the lemon juice.
11
Add the sugar, and half the chopped lemon peel.
12
Cook for about 4 minutes, stirring gently, so as not to mash the mangoes.
13
Turn off the heat, and add the raspberries, lightly stirring.
14
Pour into a individual platters.
15
Chop the white chocolate into small pieces.
16
Boil the cream with a pinch of clove powder, and the remaining lemon peel.
17
Turn off the heat, and slowly pour this cream over the chopped chocolate, stirring constantly until the chocolate is completely melted, and mixed in.
18
Divide this cream between each plate, top with crumble, and refrigerate.

988

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 3/8 tablespoons flour sifted, 3 1/2 tablespoons butter at room temperature, 4 tablespoons sugar, 7 1/4 tablespoons ground almonds, and more.

Yes, White Chocolate Crumble With Mango And Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!