Christmas Mango Crumble

A festive favourite with a twist - spiced mango & coconut crumble topped with crunchy macadamias, toasted coconut and sweet Aussie mango.

Serves 4

Ingredients

• 1 cup dates, seeds removed, roughly chopped
• ½ cup macadamia nuts, chopped
• ½ cup walnuts
• ½ cup shredded coconut
• ½ tsp ginger
• ½ tsp mixed spice
• 2 tsp Bioglan Marine Collagen Beauty Powder
• 1-2 tbs Bioglan Cacao Powder
• Maple syrup, optional
• 3 fresh mangoes, skin and pip removed
• 2 x 400mL cans coconut cream, chilled in fridge

  Step 1.
  To make the crumble, combine the dates, nuts, coconut, spices, collagen and cacao in a food processor and pulse until the mixture resembles crumbs. Add a dash of maple syrup if moisture is needed.

  Step 2.
  For the mango layers, place 2 mangoes in a blender or food processor and blend until smooth. Dice the remaining mango, finely.

  Step 3.
  For the coconut layer, spoon the coconut cream into a bowl and using an electric mixer, whisk until soft peaks form.

  Step 4.
  To assemble the trifle, place some of the crumble mix into the bottom of a glass, layer with the mango puree, whipped coconut cream, diced mango, and finish with some chopped macadamia nuts and shredded coconut.