Mini mango crumbles

Mini mango crumbles

Total: 2 hr 50 Min. | Active: 25 Min.
Nutritional value / piece: 546 kcal
, Fat: 27 g
, Carbohydrate: 61 g
, Protein: 11 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

300 g half-white flour
½ tsp salt
2 tbsp sugar
½ parcel vanilla sugar
¼ cube yeast (approx. 10 g), crumbled
2 dl milk
40 g butter, soft, cut into pieces

To shape

3 tbsp apricot jam
1 mango (approx. 320 g), diced

Crumble topping

100 g hazelnuts, coarsely chopped
50 g sugar
50 g butter, soft

To bake

2 tbsp unsalted, chopped pistachios
icing sugar to dust
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6 mini tart tins (each approx. 7 cm in diameter), greased

How it's done

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Yeast dough

Mix the flour, salt, sugar, vanilla sugar and yeast in a bowl. Add the milk, mix and knead into a soft, smooth dough. Knead the butter in well. Cover the dough and leave to rise at room temperature for approx. 2 hr. until double in size.

To shape

Divide the dough into six. Press the pieces of dough down lightly and place in the prepared holes. Spread over the jam and mango.

Crumble topping

Mix the nuts, sugar and butter with a fork until the mixture turns crumbly, cover the mango with the crumble mixture.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack. Scatter over the pistachios, dust the crumbles with icing sugar.

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