Chilli, ginger & mango crumble from Pimp My Rice: Over 100 inspirational rice recipes from around th

Ingredients

• 175 g/6 oz/1⅓ cups plain/all-purpose flour
• 50 g/1¾ oz/heaped ⅓ cup almonds and/or cashew nuts, roughly chopped
• 100 g/3½ oz/½ cup caster/granulated sugar
• 5 cm/2 in piece of fresh root ginger, peeled and grated
• ½ red finger chilli, deseeded and finely chopped
• 400 g/14 oz canned Alphonso or Kesar mango pulp
• 50 g/1¾ oz/⅓ cup rice flour
• cream or ice cream
• ½ tsp ground cinnamon
• 75 g/2½ oz/heaped ⅓ cup soft brown sugar
• 3 mangos, peeled, pitted and diced
• ½ pineapple, peeled, cored and diced
• 45 g/1¾ oz/3 tbsp unsalted butter
• a pinch of salt
• 100 g/3½ oz/scant ½ cup unsalted butter
• grated zest and juice of 1 lime