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Mango Crumble with Saffron Cream

From Manju Malhi on Sky, Taste
A luxurious, unashamedly sweet mango with a wonderfully spicy topping.
Serves: 4–6

For the filling
2 large sweet ripe mangoes, peeled and sliced or 2 tins of mango slices, drained
50g brown sugar
¼ tsp nutmeg
½ tsp ground cinnamon
¼ tsp ground cloves or 4 whole cloves

For the crumble
300g plain flour
80g butter
100g brown sugar

Preheat the oven to 180C/350F/Gas Mark 4.
Make the filling: place the mango slices in a saucepan with the sugar, nutmeg, cinnamon and cloves and cook for 5 minutes. Take the pan off the heat.
Now make the crumble: put the flour into a large mixing bowl and rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
Spoon the mango mixture into a buttered ovenproof dish and sprinkle over the crumble topping. Bake for 30–40 minutes until the topping is golden brown.
Serve with vanilla ice cream or crème fraiche, or saffron cream

Saffron cream

Whip cream (double or whipping cream, to taste) and fold in saffron that has been soaked in warm milk.