Raw Mango Crumble Recipe

We had a gloriously ripe organic mango in the fruit bowl, and as good as it would have been to eat it as it was, I thought that, for a change, I would add a crumble-type topping. The contrast between the soft, sweet ripeness of the mango and the crunchy, nuttiness of the topping works really well. Plus the pumpkin seeds are not only full of iron, zinc, calcium and magnesium, they are also a great source of protein and the essential fatty acid omega-3.

Raw Mango Crumble Recipe (serves 2)
One ripe mango
1/4 cup of almonds or mixed nuts (such as brazil nuts, cashews, walnuts, almonds and hazelnuts)
1/4 cup of pumpkin seeds
1 tbsp of coconut oil (gently melted in a bain marie of hot water)
a pinch of sea salt
approx 6 dates

Peel the mango and remove the flesh from the stone. Chop the flesh into cubes and divide between two individual serving bowls.
For the crumble topping, in a mini chopper/food processor chop the nuts and seeds until coarsely ground. Then add in the oil and salt and mix well. Finally add enough dates to bring the mixture together into a moist, crumble-type topping. Sprinkle over the mango and serve at once.