October 6, 2020 by Pierre Thiam
Looking for a baking project that is SO satisfying but not too sweet? Look no further. Our fonio-based crisp is sure to be a hit. For the best crumble, be sure to slightly overcook the fonio and let cool on a sheet pan before topping off your mango. Additionally, we recommend you check your crisp halfway through – if it’s browning too fast, cover the baking pan with foil for the remainder of the baking time to avoid burning that delish fonio crumble!
- 2 large mangoes, peeled and diced
- 4 tablespoons fine-ground almond flour
- 1 tablespoon lemon juice
- 1 cup cooked Yolélé Fonio
- ½ cup light brown sugar
- ⅓ cup fine-ground almond flour
- ¼ cup + 2 tablespoons sliced almonds
- 1 teaspoon cinnamon
- ¼ cup + 2 tablespoons cold butter
- 01 .
Preheat oven to 350°F.
- 02 .
Add diced mangoes to a medium-sized, oiled baking dish. Sprinkle almond flour on top and toss to coat evenly. Drizzle lemon juice over the mixture and set aside.
- 03 .
In a large mixing bowl, mix the cooked fonio, brown sugar, almond flour, sliced almonds and cinnamon. Cut butter into cubes and add to the mixture. Use your fingers to smush and combine ingredients until crumbly.
- 04 .
Sprinkle the crumble mixture evenly over mango and bake for 25-30 minutes or until crisp is golden brown and mangoes are bubbly.
- 05 .
Let crisp cool for 15 minutes before serving.