Mango and peanut crumble custard bars
These tasty mango crumble bars are a sweet treat bursting with the tropical flavours of mango, lime, cardamom and coconut. An absolute showstopper of a bake to bring out at any occasion.
Take your next traybake to the next level with one of our excellent teatime traybake treat recipes.
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Makes 8-10
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Hands-on time 40 min, oven time 1 hour, plus 1 hour 30 min chilling
Ingredients
For the base
- 225g unsalted butter, softened
- 110g caster sugar
- 225g plain flour, sifted
- 100g cornflour
For the filling
- 2 ripe mangoes, roughly diced
- Juice ½ lime
- 1 tbsp caster sugar
For the crumble
- 75g plain flour
- 60g unsalted butter, chilled and chopped
- 50g demerara sugar
- Finely grated zest 1 lime
- 10 cardamom pods, husks removed and seeds ground
- 30g blanched peanuts, roughly chopped
- 30g desiccated coconut
For the custard
- ½ sheet gelatine (we used Dr Oetker platinum grade leaf gelatine)
- 430ml whole milk
- 2 tsp vanilla extract
- 6 medium free-range egg yolks
- 100g caster sugar
- 25g cornflour
- 20g plain flour
- 70g mango purée (see Know-how)
Specialist kit
- 20cm x 20cm square baking tray
Method
- To make the base, beat the butter and sugar together until pale and fluffy, then stir in both flours with a pinch of salt. Line the baking tray with baking paper, then press the mixture into it with your hands and smooth it out as flat as you can. Put in the freezer for 20 minutes, then bake at 170ºC fan/gas mark 5 for 40-45 minutes, covering halfway if it’s looking too dark. Leave to cool.
- Meanwhile make the filling. Put the mangoes, lime juice and sugar in a saucepan over a medium heat and cook, stirring until the mangoes start to break down but still hold most of their shape. Set aside to cool completely.
- Prepare the crumble topping. Rub the flour and cold butter between your fingers into a very coarse rubble, then stir in the sugar, lime zest, ground cardamom, chopped peanuts and desiccated coconut. Put in the fridge to keep the butter cold until you’re ready to bake.
- Once the shortcake base has baked and cooled, make the custard. Put the gelatine in a small bowl of cold water to soften. Gently heat the milk and vanilla extract in a pan until steaming. Meanwhile, whisk the egg yolks, sugar, cornflour and plain flour into a paste. Slowly whisk in the warm milk, bit by bit at first to keep it smooth, then once it’s all added, pour the mixture back into the pan along with the mango purée and stir over a low heat until thickened (about 5 minutes). Squeeze the gelatine to remove excess water, then stir it into the custard until dissolved.
- Heat the oven to 180ºC fan/gas 6. Pour the custard carefully over your shortbread base, then spoon over the cooked mango and sprinkle over the crumble topping. Bake for 25-30 minutes until the crumble is golden. Leave to cool completely, then put in the fridge to set for 1 hour before slicing up and serving.
Recipe from Online only 2024 Issue
Nutrition
Nutrition: per serving
- Calories
- 609kcals
- Fat
- 33g (19g saturated)
- Protein
- 7.9g
- Carbohydrates
- 70g (35g sugars)
- Fibre
- 2.8g
- Salt
- 0.1g
delicious. tips
You can prepare the shortbread base, mango and crumble mixture all in advance if needed. The crumble topping is also a handy thing to have in the freezer if you want to make up a bigger batch, then simply sprinkle over summer fruits and bake for an easy crumble dessert.
If you can only find the giant tins of mango pulp, the small sachets of mango purée for babies are perfect for cooking with. Just make sure you get the ones that are 100% fruit.
Freeze the leftover egg whites in smaller portions and use to make mousses and meringues.