* To make the roughly ground macadamia nuts, place approximately 1 cup raw macadamia nuts in a blender and blend till a very course meal is formed. It’s ideal to leave some chunky pieces. If using a high-speed blender ensure you use a low speed to stop the macadamia nuts turning to a meal.
Preheat your oven to 180c fan forced. Line a square baking tin, no larger than 20x20cm with baking paper.
In a large mixing bowl combine the sorghum flour, quinoa flakes, roughly ground macadamia nuts, cinnamon, salt and psyllium husks. Make a well in the centre and add the rice syrup and coconut oil and use a wooden spoon to mix well bringing to a wet and crumbly mixture (you can also use your hands to combine the dough mixture if you find this easier - you want the mix to hold together if you compress it between your fingers).
Spoon 2/3rds of the mixture into your lined square baking dish and press down firmly. Place in the oven and bake for 15 minutes or until golden brown around the edges.
Remove the base from the oven and spoon over the blended mango. Take the remaining crumble and sprinkle over the top of the mango. Place the baking dish back in the oven for 30 minutes, or until crumble topping is golden brown.
Remove from the oven and let cool in the tin for at least 20 minutes before carefully removing by lifting the slice out using the edges of the baking paper. Otherwise, cut directly in the tin. Gorgeous served alone, but made even more delicious served with dairy free yoghurt or whipped coconut cream.