White Chocolate Crumble With Mango And Raspberries

• 6 3/8 tablespoons flour sifted
• 3 1/2 tablespoons butter at room temperature
• 4 tablespoons sugar
• 7 1/4 tablespoons ground almonds
• salt
• 4 mangoes ripe
• 2 lemons small
• raspberries to taste
• 3 1/4 tablespoons sugar
• 1 1/16 cups white chocolate
• 5/8 cup cream
• cloves Ground Indian

1. Preheat oven to 170 degrees Celsius.
2. Gently mix flour, butter, sugar, almonds and a pinch of salt with your fingertips.
3. It's not supposed to become a dough, but rather a granulated mixture.
4. Refrigerate for 1 hour.
5. Line an baking tray with parchment paper, spread the crumble on the pan, and bake for about 12 minutes.
6. Set aside.
7. For the filling, peel and chop the mangoes into cubes.
8. Remove the peel of one of the lemons, and chop finely.
9. Squeeze the lemons, and set the juice aside.
10. Place the mango slices in a nonstick large skillet over high heat, and drizzle with the lemon juice.
11. Add the sugar, and half the chopped lemon peel.
12. Cook for about 4 minutes, stirring gently, so as not to mash the mangoes.
13. Turn off the heat, and add the raspberries, lightly stirring.
14. Pour into a individual platters.
15. Chop the white chocolate into small pieces.
16. Boil the cream with a pinch of clove powder, and the remaining lemon peel.
17. Turn off the heat, and slowly pour this cream over the chopped chocolate, stirring constantly until the chocolate is completely melted, and mixed in.
18. Divide this cream between each plate, top with crumble, and refrigerate.

flour, butter, sugar, ground almonds, salt, mangoes, lemons, raspberries, sugar, white chocolate, cream, cloves ground

Taken from www.yummly.com/recipe/White-Chocolate-Crumble-with-Mango-and-Raspberries-898101 (may not work)