1. Preheat the oven to 180°C/gas mark 4. Slice the fruit and place in a buttered 18 x 23cm x 5cm ovenproof dish. Pour over 125ml of the reserved mango syrup, and mix in the golden syrup and sugar.
2. To make the crumble, place the flour, baking powder, salt and cinnamon in a processor and pulse to mix. Add the caster sugar and coconut, pulse again, then add the butter and pulse until the mixture resembles fine crumbs.
3. Cover the fruit with the crumble and finish with a scatter of cashews. Bake for 45 minutes until the crumble is golden and the syrup is bubbling through. Serve warm, rather than hot, with thick cream.
© Fabulous food by Lynn Bedford Hall, published by Struik Lifestyle *with minor amendments by Michelle.
The best chefs on TV and over 6,000 recipes