Mangoes are in season now and this is the right time to cook and bake with mangoes. When you are shopping for mangoes, don’t buy overripe mangoes unless you want it for the purpose of pureeing it or to make a smoothie. Just like how you would buy durians, honey dew melon or pineapples by smelling the fruit, you can do the same for mangoes – it should smell fruity.
Preparation time: 15 minutes
Cooking time: 25 minutes
2 medium ripe mangoes, peeled and cut into cubes
juice of 1/2 lemon
40 g caster sugar
100 g instant oats
100 g plain flour
100 g soft brown sugar
100 g Q.B.B. ghee
25 g desiccated coconut
Ground cinnamon topping
1 Grease a 9 inch round heatproof pie dish or 6 individual ramekins.
2 Preheat oven to 180ºC.
3 Mix the lemon juice and caster sugar, add sliced mangoes and toss. Place this into the greased pan.
4 Place the rest of the ingredients into a mixing bowl. Rub in Q.B.B. ghee until it’s like coarse breadcrumbs.
5 Spread the mixture over the mangoes evenly.
6 Bake for about 25 minutes or until the top is lightly browned.
7 Serve topped with ice cream or whipped cream if desired.