INGREDIENTS
- 2 ripe mangoes, peeled, stones removed and diced
- 1 can crushed pineapple, drained
- Zest and juice of 1 lime
- 3 tbsp rum
- 2 tbsp treacle sugar
- 85 g desiccated coconut
- 140 g caster sugar
- 2 eggs
- 75 g flour
- 11⁄2 tsp baking powder
- Pinch of salt
- 3 tbsp vegetable oil
To serve
- Coconut yoghurt
METHOD
1. Preheat oven to 200°C.
2. Add the mango to a pot. Measure 150 g pineapple and set aside in a bowl. Add the rest of the pineapple to the pot with the mango, along with the lime zest and juice, rum and treacle sugar. Bring to a simmer and cook for 5 minutes, until most of the liquid has reduced and the mango is tender. Remove from the heat.
3. Mix the coconut, caster sugar and eggs until light. Add the flour, baking powder and salt and mix. Fold in the oil and remaining pineapple.
4. Pour the batter into the pot of mango and pineapple. Gently spread to the edges. Cook for 30 minutes until golden.
5. Serve warm with coconut yoghurt.
ALSO SEE PLUM, ORANGE & CARDAMOM COBBLER RECIPE
