Mango and lime buckwheat crumble in a cocotte

Ingredients

For 1 serving

• Mango130 g
• Lime0.3
• Buckwheat flour18 g
• Coconut oil6 g
• Brown sugar7 g
• Pumpkin seeds5 g

Method

1. Preheat a conventional oven to 190 °C.
2. Peel the mango, slice the flesh away from the stone and dice it into cubes of about 1.5 cm.
3. Wash the lime, grate the green zest and squeeze the juice; toss the mango with the juice and zest straight in the ramekin.
4. If the coconut oil is solid, melt it for a few seconds; in a bowl mix the buckwheat flour, brown sugar and pumpkin seeds, add the oil and rub with your fingertips until you have crumbs.
5. Cover the mango and bake for 18 minutes, until the crumble is crisp and the mango bubbles at the edges.
6. Let it cool for a few minutes before serving.