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Use a little of the butter to grease 6 individual dishes. Peel and dice the mangoes, discarding the stone. Toss the fruit in lemon juice and sprinkle with 1-2 teaspoons sugar so that a good syrup is produced.
Put the fruit in the dishes. Dot with another 1/4 stick of the butter. Rub the remaining butter into the flour until it resembles fine breadcrumbs. Stir in the remaining sugar and the coconut, and spoon the cruble mixture on top of the fruit, pressing it down a little. Bake in a preheated oven at 350 degrees F for 30 minutes or so until the cruble topping is golden.
Coconut Cream Sauce:
1 can unsweetened coconut cream
2 tablespoons Billington's Dark Brown Molasses Sugar
Genlty heat the coconut cream, sweeten to taste and serve with the crumble.
Serves 6. |
