This Mango Crumble is a fabulous mango dessert recipe that's quick and easy to prepare. Warm, juicy mango filling, topped with a cardamom-laced streusel-like-crumbly, almond oat topping is absolutely divine served with vanilla ice cream.
I wanted a mango crumble showcasing the sweet golden fruit filling, that's not watery, and with a browned, lightly crunch topping that's full of flavor.
Summer calls for desserts featuring ripe, juicy fruits. Every summer, I find myself irresistibly drawn to the abundance of mangoes and I gather more than I could possibly devour.
Thus, I create summer dessert recipes that would allow me to showcase the sheer magnificence of this incredible fruit, like the mango lemonade.
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Why this recipe works?
I use three luscious, large mangoes, tossed with a dash of lemon juice to intensify the vibrant flavor.
The combination of nuts and oats achieves a lighter, more airy texture, ensuring that the mango crumble doesn't become overly dense when baked, like my peach crumble.
Moreover, a touch of water aids in creating cohesive clusters, without the need for excessive coconut oil.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Mango - Select yellow-colored fruits with no visible signs of green. It should feel soft when pressed gently but not mushy.
- All-purpose flour - The base for the mango crumble topping.
- Sugar - There's just a modest amount of sugar to sweeten and let the mango flavor shine.
- Oats - Adds texture and compliments the nutty almonds.
- Coconut oil - It coats every protein in the flour resulting in a tender crust making it healthy.
- Almonds - Gives a wonderful crunch and contrasting texture as in the blueberry crisp.
- Cardamom - Freshly ground cardamom is always my go-to with mango recipes.
- Lemon - Adds brightness in the mango crumble.
Tip: The sweeter the fruit directly correlates to the exceptional flavor of the mango crumble.
Variations
- Use a different fruit like peach, blueberries, strawberry, pitted cherries, raspberry, or nectarine along with mango (use a total of 4 to 5 cups of fruit).
- Use a different nut like cashews, hazelnuts, macadamia nuts, pistachios or coconut.
- Not a fan of cardamom? Use vanilla, almond extract, or freshly grated nutmeg or ginger.
- Make it gluten-free by using gluten-free oats and GF flour.
How to make crumble topping?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Make topping
Make crumble filling
Tip: Opt for ripe, yet firm fruit when preparing your mango crumble. If your mango is excessively ripe, it may become too soft and challenging to chop it into neat chunks.
Pro tip: Baking dish - This mango crumble recipe can be baked in a 8 x 8 square/round baking pan or six - 6 ounce oven-safe ramekins. I love the ramekins for a more elegant presentation!
Step 5 - Place the prepared mango crumble in a sheet pan and bake in a preheated 350°F oven, for about 30 minutes or until the topping gets golden brown.
How to serve?
The mango crumble is outrageous when served hot with a scoop of cold vanilla ice cream or sweetened whipped cream, for a ultimate dessert. Want to make it lighter? Serve with sweetened greek yogurt for a light breakfast.
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How to store leftovers?
Wrap leftovers tightly with aluminum foil and refrigerate for up to 3 days. However, the topping loses it crispness, when refrigerated but tastes just as delicious.
To reheat
- In the microwave - Microwave mango crumble until warmed through (make sure that the pan is microwave-safe).
- In the oven - Remove the foil and then heat mango crumble in a pre-heated 300-degree oven for 10 to 15 minutes or heated through.
Helpful tips
- Coconut oil - Use liquid (not hot) coconut oil.
- Not a fan of coconut oil? Use melted butter instead.
- Sweetness – Adjust sweetness based on the sweetness of your fruit. If your fruit is not super ripe or is tart, then use about 5 tablespoons of sugar.
- Cardamom Powder – I highly recommend using freshly ground cardamon for best flavor. It can be very easily made at home by grinding some cardamom in a dry spice grinder until finely ground.
- Mango - Select sweet ripe but still firm, non-fibrous fruits.
- Halve the mango crumble recipe and make in three - 6-ounce ramekins or a 6-inch baking pan.
Recipe FAQs
Wash and peel off the skin using a vegetable peeler. Hold the fruit in one hand, stand it on the stem end, cut from the top of the fruit, down one side of the pit. Repeat with other side and you will end up with three pieces - two halves and the middle pit section.
Place each halve on a cutting board and cut into ¾-inch chunks for the recipe. (Refer the short video on how to cut a mango). The ends of the pit can be cut as well. (Not sure how to cut a mango? I love this detailed post on different ways to cut from Ambitious Kitchen).
The terms "crumble" and "crisp" are often used interchangeably, and the distinction between them can vary depending on regional preferences. A crumble typically features a streusel-like topping made with butter, flour, sugar, and sometimes oats or nuts. Crisp topping refers to a lighter, less dense using oats, which crisps up during the baking, giving it more of a crunch.
Here are a few tips to maintain a crispy crumble topping:
1. Allow the mango crumble to cool for a few minutes after baking to help further crisp up.
2. If the fruit filling is too watery, it can affect the crispness of the topping. So, use ripe and not mushy mangoes.
3. Placing the baking dish on a sheet pan help distribute the heat evenly, ensuring that the topping crisps up uniformly.
4. Ensure that the mango crumble topping is evenly spread over the fruit filling, covering it entirely. This helps to distribute heat evenly and prevents moisture from seeping into the topping.
More mango dessert recipes
Mango Crumble
Equipment
Ingredients
- 4 to 5 cups chopped ripe mango about 3 large or 4 medium
- 3 to 5 tablespoons sugar
- 1 teaspoon lemon juice
Topping
- ½ cup rolled oats
- ½ cup all purpose flour
- ½ cup sliced almonds chopped
- ¼ cup + 2 tablespoons sugar
- 2 teaspoons cardamom powder
- ¼ teaspoon salt
- 5 tablespoons melted coconut oil not hot
- 2 teaspoons water
To serve
- Vanilla ice cream or whipped cream
Instructions
- Preheat oven to 350°F and grease Six - 6 ounce ramekins or a 8x8 inch square / round baking pan with non-stick cooking spray.
- Peel the skin off mangoes using a vegetable peeler, remove seed and chop into ¾-inch chunks. Toss mangoes with 3 to 5 tablespoons sugar ( 3 tablespoons sugar if mangoes are sweet and 5 for less sweet fruit) and lime juice in a bowl.
- Divide mangoes (along with any accumulated juice) evenly into the prepared pan/cups.
Make topping
- Add oats, flour, almonds, sugar, cardamom powder and salt into a medium bowl, stir well with spatula.
- Add melted coconut oil and water, mix well with the spatula (finger tips work well). Sprinkle topping with fingers (breaking any clumps) on top of mangoes (use all the topping).
- Bake for 30 to 35 minutes, until the topping is golden brown. Optional step - switch oven to broil mode and continue cooking for 2 to 4 minutes or until the topping looks deep golden brown. Keep a watchful eye during broiling to make sure that it does not burn.
- Place pan or ramekins on wire rack to cool. Serve warm with a scoop of vanilla ice cream or whipped cream.Tip: Baking dish - This recipe can be baked in a 8 x 8 square/round baking pan or six - 6 ounce oven-safe ramekins. I love the ramekins for a more elegant presentation!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Rachael
We really enjoyed this! I used brown sugar instead of white in the topping, and I blitzed whole almonds in my blender instead of using sliced ones. I also used a little bit more than the recipe called for. It worked! Cooked mango reminded me a little of peach, like in peach cobbler.
Maria Doss
Glad you liked it hun, Maria
Lorie Hunter
Just made this yesterday for a Bible study group and it was a HIT. I did the crumble part 1/2 x more because I always like it that way and it was delicious. I did use butter but will try coconut oil next time since probably better for you. The 5 stars were definitely on point. Thanks for a great recipe and clear instructions.
Maria Doss
Glad to hear hun, have a wonderful weekend - Maria