Mango Baked Yogurt with Ginger Honey Crumble

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Recipe's preparation

Baked Mango Yogurt

Preheat the oven at 200 °C

Weigh Mango peices and defrost them before use

Once defrosted, blend mangoes in thermomix for 5 sec speed 4

Weigh remaining ingredients in TM bowl and blend for 30 sec speed 5 until the mixture is smooth

Pour the mixture in to 20cm x 20 cm baking dish.

Place the baking dish in a baking tray containing about 1cm depth of water, and place the tray with dish in the oven

Bake the yogurt for 20 -25 mins, until the sides of the dish start sizzling and the top of the mixture starts turning brown

Remove it from the oven. 

Let it cool

 

 

Ginger Honey crumble

Preheat oven at 160 °C. 

Line a baking tray with baking paper

Weigh butter, golden syrup and honey in mixing bowl

Heat the mixture for 2 mins, 60 °C, speed 1

Add flour and all the other ingredients in the mixing bowl

Mix for 40 sec at speed 4

Spoon out the mixture in to 5 cm rounds on lined baking tray. Leave some space between them as they will expand. Try to flatten the round so the cookies become crispy.

Bake the cookies for 10 - 15 mins or until they are brown.

Remove them from the oven and place them on a cooling rack

Once cooled place about 5 -6 cookies in TM bowl and blitz them 4 sec at speed 5

 

Assembling the dish

Sprinkle the crumble over the baked yogurt and decorate with mint leaves