4 mangoes, peeled and cut into rough chunks
2 tbsp apple juice
200g rolled oats
40g stoneground oats
40g coconut flakes
3 tbsp coconut oil, melted
4 tbsp maple syrup
1 tbsp coconut sugar (optional)
1 tsp vanilla
Coconut yoghurt (or ice cream)
- Preheat the oven to 170˚C/150˚C fan/gas mark 3. Place the mangoes in a baking dish. Add the apple juice and toss to coat.
- Combine the remaining ingredients in a food processor or blender and pulse until it reaches a crumble texture. Spread the crumble evenly over the fruit layer.
- Bake in the oven for 30-40 minutes until the mangoes are tender and the topping is golden. Remove from the oven and allow to cool for 15 minutes.
- Serve with a liberal dollop of coconut yogurt or ice cream and fresh berries.
Per Serving 417cals, 12.2g (8.5g saturated), 75.5g carbs (47.4g sugars), 6.5g protein, 7.7g fibre, 0.097g sodium