PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
SERVES: 4

Oven temperature: 350ºF (180ºC)

INGREDIENTS: Pie Crust

12 oz (340 g) flour
3 oz (85 g) butter
3 oz (85 g) shortening Pinch of salt Iced water

INGREDIENTS: Pie Filling

5 cups (2 1 ⁄2 lb) mixed fresh mango and pineapple, cubed
½ cup (100 g) granulated sugar
1 tsp ground cinnamon
1⁄3 cup (80 ml) pineapple juice
6 tbsp cornstarch

INGREDIENTS: Topping

10 oz (285 g) flour
8 oz (225 g) butter
6 oz (170 g) sugar

METHOD: Pie Crust

Combine the flour, butter, shortening and salt in a bowl and rub the fat into the flour with your fingertips. Gradually add iced water while stirring to make soft dough. Roll out the dough on a lightly floured surface and place in a 9 inch pie pan. Trim the edges of the dough around the pan. Refrigerate the pie shell until needed.

METHOD: Filling

Put the chopped mango and pineapple in a saucepan with the sugar, cinnamon and pineapple juice. Bring to a boil and simmer to lightly poach the fruit. Add the cornstarch and boil 1 minute more. Set aside to cool completely.

Method for Topping

Combine all the topping ingredients together in a bowl, and mix with your hands until the mixture resembles coarse breadcrumbs.

To Serve

Remove the pie shell from the refrigerator and pour the cooled mango pineapple filling into the shell. Sprinkle the topping onto the filling and sprinkle a little extra sugar on the topping. Bake in the preheated oven for approximately 30 minutes, until the topping is golden.

PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
Yield: 12 Crepes

INGREDIENTS: Batter

2 eggs
1 ¼ cups (300 ml) milk
1 ½ tbsp melted butter
¾ cup (105 g) all purpose flour
1 tsp baking powder
1 tsp raw brown sugar
Pinch of salt
3 tsp finely grated dry coconut
Zest of 2 limes

INGREDIENTS: Filling

2 cups (1 lb) ripe mango cut into cubes
1 cup (1⁄2 lb) jelly coconut
Freshly grated nutmeg and cinnamon to taste

INGREDIENTS: Sauce

1⁄2 cup (¼ lb) firm mango, diced
1 tsp sugar
1 ¼ cups (300 ml) water
1 ½ oz (45 ml) English Harbour 5 Yr. Rum
2 tsp butter, softened

METHOD: Batter

Beat together the eggs, milk and butter. In a separate bowl sift the flour and baking powder and add sugar and salt. Combine the wet ingredients with the dry ingredients (minus the coconut, and lime). The batter should be smooth and free of lumps. Add the grated coconut and lime zest, and refrigerate for at least 30 minutes to give the ingredients time to bind. Preheat a lightly buttered cast iron pan. Measure the batter. Pour 1 ½ of the batter into the hot pan and tilt the pan until a thin layer of the batter coats the entire pan. Keep the heat low and wait until the edges are brown before you flip it. Brown the second side. Crepes can be kept warm in the oven until you are ready to complete the dish.

METHOD: Filling

Gently combine all the mango cubes, jelly coconut and spices in a bowl.

METHOD: Sauce

Add the diced mango, sugar and water to a saucepan and bring to a light boil for about 2 minutes. Add the rum and pour the mixture into a blender. Purée until smooth. Pass through a fine strainer and return it to the pan. Warm the mixture on low heat and swirl in the butter.

To Serve

Lay a crepe flat on a work surface and place a portion of filling on the crepe. Roll up the crepe and place on a serving plate. Pour some rum butter sauce over the filled crepe and serve.