Mango crumble with rooibos

🧡🍰🥭 With this MANGO AND ROOIBOS CRUMBLE tartlet, your snack moment will go to another level. 😋🔝 The crunchy touch of the crumble, with the sweet interior of the roasted mango, rooibos and the other spices, make it an ideal snack. 💯 And if you also add a little whipped cream or a scoop of ice cream, you already have a perfect dessert. 💥🤤 Who's up to do it this weekend? 🧡🍰🥭



  • 480 g of wheat flour
  • 120 g panela sugar
  • 240g butter
  • 2 eggs
  • 1 kg of mango
  • 1 sachet of rooibos
  • 1 tablespoon of spices to taste (cinnamon, nutmeg, ginger, etc.)

Step by step :

Mix all the ingredients (except the mango, the spices and half of the sugar). Stripe
Cover 4 molds of about 12 cm in diameter or a large one with parchment paper. Stripe
Flatten the dough down and along the sides of each pan to create a 3-4mm thick layer, spend half the dough, reserving the other half to cover the mango. Stripe
Peel and dice the mangoes and mix with the rooibos, the spices and the rest of the sugar. Stripe
Cook in a pan for about 10 minutes, distribute in the molds and cover them with the rest of the shortcrust pastry. Stripe
Bake at 180º for about 35/40 minutes, previously preheated to 250 degrees. Stripe
Mango crumble with rooibos

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