Mini mango crumbles

Total time: 2hr 50m
Preparation Time: 25m

For 6 piece

Nutritional Information

Contains 546 Kcal, 11g Protein, 61g Carbohydrates, 27g Fat


  • Yeast dough
  • 300 g half-white flour
  • 0.5 tsp salt
  • 0.5 parcel vanilla sugar
  • 2 tbsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2 dl milk
  • 40 g butter, soft, cut into pieces
  • To shape
  • 1 mangoes (approx. 320 g), diced
  • 3 tbsp apricot jam
  • Crumble topping
  • 100 g hazelnuts, coarsely chopped
  • 50 g sugar
  • 50 g butter, soft
  • To bake
  • 2 tbsp unsalted, chopped pistachios
  • icing sugar to dust
  • Utensils
  • 6 mini tart tins (each approx. 7 cm in diameter), greased

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  • Yeast dough

    Mix the flour, salt, sugar, vanilla sugar and yeast in a bowl. Add the milk, mix and knead into a soft, smooth dough. Knead the butter in well. Cover the dough and leave to rise at room temperature for approx. 2 hr. until double in size.
  • To shape

    Divide the dough into six. Press the pieces of dough down lightly and place in the prepared holes. Spread over the jam and mango.
  • Crumble topping

    Mix the nuts, sugar and butter with a fork until the mixture turns crumbly, cover the mango with the crumble mixture.
  • To bake

    Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack. Scatter over the pistachios, dust the crumbles with icing sugar.
  • Tipp:

    Die Küchlein schmecken frisch am besten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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