Preheat the oven to 180.
With the mango in a bowl, add the lemon juice, honey and pineapple juice. Toss together then divide into 4 small oven proof ramekins.
In a separate bowl, combine flour, oats and sugar then mix in the butter you’re your fingers until you’ve created a crumb texture. Then mix the coconut flakes through.
Divide the crumb mixture between the ramekins, ensuring you cover all the mango.
Pop the ramekins in the oven and bake for 10-15 minutes until the top is golden and crisp. Serve with a big spoonful of Puhoi Valley Authentic Greek Mango & Coconut Yoghurt.