May-July 2025 was a very good season for the mango tree hanging precariously above the house. We call it Stone mango because of another tree that we had on the farm; those mangos fell of the tree braahp with hardly a bruise, like a stone! There was competition from the horse for those. If a mango fell, it would be followed by a brisk clop-clop-clop from across the lawn. The horse usually got to it before we could. He would take the whole mango in his mouth, chew chew chew and spit out the seed. Stone was his favourite; he never went after the Julie or the Rose in the same way. Others call our mangoes Buxton Spice (or as Ranji heard it "box and spice"). My Jamaican friend says it's the most prized mango in her island home and they call it Bombay. Somewhere else I've heard, they call them bull's balls.
So this year, we have frozen mango for smoothies, mango sorbet, and lately, mango crumble. I use the windfall, which are the sweetest, ripened on the tree until a bird pecks at it or the wind blows too hard!
Slice the mangoes in a pie dish, Sprinkle a tablespoon of brown sugar and juice of half a lime. Make the crumble mixture from butter and brown sugar, cinnamon, flour and oats and spread over the top. Bake in a hot oven, 350 or 375 F (180C) for 45 minutes.
Mango, 7 to 10 or enough to slice and cover the bottom of the dish
For the crumble: melt butter (3-4 tablespoons), add brown sugar (half cup) and flour (half cup), and a cup of old-fashioned oats and a sprinkle of cinnamon; pinch of salt.
Mix the crumble and spread over the top of the mango. Bake for 45 minutes. Cool and slice, or use a spoon to scrape out of the dish.
Serve with vanilla ice cream.
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| Mango Stone aka Buxton Spice or Bombay |
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