Banana Mango Crumble (PS. Café)

Being an avid dessert lover, I’m surprised I did not come across this delicious combination sooner. I was catching up with one of my besties over dinner at PS. Café and was ready to throw in the white towel after stuffing ourselves with soups, truffle fries, pasta and pies, when she insisted we had to order this dessert. “Okay, just one bite” I told myself. Well, you could guess what happened after. The warm sweetness from the banana and mango, coupled with the buttery crumble topping was just impossible to savor with one bite. So here is my take on PS. Café Banana Mango Crumble.

Ingredients:

Filling:
1 large ripe banana – sliced into round discs
2 large ripe mangoes – diced
2 tbsp brown sugar
1 tbsp granulated sugar
1 tsp lemon juice
Dash of cinnamon powder (optional)

Crumble:
1/4 cup (21 g) granola or rolled oats
1/3 cup (43 g) all-purpose flour
2 tbsp brown sugar
2 tbsp granulated sugar
2 tbsp (28 g) unsalted butter

Makes 2 servings

Recipe Inspired by: PS. Café (Singapore)

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Filling Ingredients.

Preheat oven to 180°C/340°F. Slice the bananas into discs and place them on a baking tray lined with a baking sheet.

Sprinkle the brown sugar on top and bake for 10 – 15 min or until caramelized. Remove and set aside.

In a medium bowl, add in the mango, granulated sugar and lemon juice. Mix until combined.

Add the caramelized banana and toss gently.

Spoon the fruit mixture equally into two ramekins or oven safe bowls.

Crumble Ingredients.

In a shallow dish, add in all the crumble ingredients and use your fingers to rub everything together.

Fill ramekins with the crumble just enough to cover the fruit mixture.

Bake in the oven at 180°C/340°F for 30 min or until golden brown. Serve warm and with a dollop of ice cream.

Full Instructions:

Preheat oven to 180°C/340°F. Slice the bananas into discs and place them on a baking tray lined with a baking sheet. Sprinkle the brown sugar on top and bake for 10 – 15 min or until caramelized. Remove and set aside.
In a medium bowl, add in the mango, granulated sugar and lemon juice. Mix until combined. Add the caramelized banana and toss gently. Spoon the fruit mixture equally into two ramekins or oven safe bowls.
In a shallow dish, add in all the crumble ingredients and use your fingers to rub everything together. Fill ramekins with the crumble just enough to cover the fruit mixture. Bake in the oven at 180°C/340°F for 30 min or until golden brown. Serve warm and with a dollop of ice cream.