For the filling

1 large sweet ripe mango, peeled and sliced
25 g brown sugar
1 pinches nutmeg
1/4 tsp ground cinnamon
1 pinches ground cloves, or two whole cloves

For the crumble

150 g plain flour
35 g butter
50 g brown sugar

Preheat the oven to 180C/gas 4.

For the filling:

Place the mango slices in a saucepan with the sugar, nutmeg, cinnamon and cloves and cook gently for 5 minutes. Take the pan off the heat.

For the crumble:

Put the flour into a large mixing bowl and rub the butter in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.

Spoon the mango mixture into a small buttered ovenproof dish and sprinkle over the crumble topping. Bake for 30-40 minutes until the topping is golden brown. Serve with vanilla ice cream or crème fraîche.

Serve with vanilla ice cream or crème fraîche.

If you have no fresh mango, use a tin of mangoes, apricots or peaches. Drain before use.