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Pineapple and Mango Crumble
ON DINE CHEZ NANOUDescription
Here’s a tropical spin on a traditional fruit crumble, with pineapple and mango as the base and shaved coconut sprinkled over the standard buttery topping. To extract the pomegranate seeds, quarter the fruit, soak in cold water for about five minutes, then remove and scrape away the seeds into a bowl. Though optional, the little jewel-toned seeds bring tartness and color to the dessert, which is guaranteed to bring a welcome burst of sunny flavors to the grayest of winter days.
Ingredients
Directions
- Preheat oven to 180 degrees Celsius.
- Dice the pineapple and mango into small cubes, then spread the pieces out in crumble trays. Sprinkle with vanilla extract.
- Put the sugar, butter, and flour into a bowl. Stir the mixture with your fingertips until the dough feels like coarse sand. Spread the dough over the fruit and bake for 20 minutes until lightly browned.
- 5 minutes before finishing the baking process, remove from oven and coconut chips over the dough. Finish baking.
- Let the crubmle cool before serving. Decorate with pomegranate seeds if desired.
NutritionView More
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| Calories440Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium105mg4% |
| Potassium430mg12% |
| Protein5g10% |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber6g24% |
| Sugars47g94% |
| Vitamin A20% |
| Vitamin C130% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.