Exotic papaya and mango crumble Recipe

Name: Exotic papaya and mango crumble
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 portions
Ingredients: 5 mL (1 tsp.) vanilla extract; 75 mL (1/3 cup) butter, softened; 250 mL (1 cup) all-purpose flour; 125 mL (1/2 cup) unsweetened grated coconut; 1 mango, peeled and cubed (about 500 mL/2 cups); 1/2 papaya, peeled, seeded and cubed (about 500 mL/2 cups); 2 mL (1/2 tsp.) ground star anise; 125 mL (1/2 cup) brown sugar; 125 mL (1/2 cup) coconut milk; 2.5 mL (1/2 tsp.) salt

Ingredients

5 mL (1 tsp.) vanilla extract
75 mL (1/3 cup) butter, softened
250 mL (1 cup) all-purpose flour
125 mL (1/2 cup) unsweetened grated coconut
1 mango, peeled and cubed (about 500 mL/2 cups)
1/2 papaya, peeled, seeded and cubed (about 500 mL/2 cups)
2 mL (1/2 tsp.) ground star anise
125 mL (1/2 cup) brown sugar
125 mL (1/2 cup) coconut milk
2.5 mL (1/2 tsp.) salt

PREP TIME 20m	COOK TIME 35m	TOTAL TIME 55m
YIELD 6 portions

Instructions

Heat oven to 220°C (425°F).
In a 23 cm (9 in.) square baking dish, combine coconut milk, half of brown sugar, as well as star anise, papaya and mango.
Set aside.
Place grated coconut, flour, butter, remaining brown sugar, vanilla extract and salt in a bowl.
Work fat into dry ingredients with fingers until crumbly.
Sprinkle mixture over fruit until almost completely covered.
Bake in middle of oven for 30 to 35 minutes until topping is golden.
Serve with vanilla yogurt if desired and a fresh mint leaf.