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mango crips topped with ice cream.
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Mango Crumble

This Mango Crumble is a fabulous mango dessert recipe that's quick and easy to prepare - A warm juicy fresh mango filling topped with a cardamom-laced streusel-like crumbly, almond oat topping is absolutely divine served with vanilla ice cream.
Course Dessert
Cuisine American
Keyword mango crisp, mango crumble
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 329kcal
Author Maria Doss

Ingredients

  • 4 to 5 cups chopped ripe mango about 3 large or 4 medium
  • 3 to 5 tablespoons sugar
  • 1 teaspoon lemon juice

Topping

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.
    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.
  • 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!

Video

Notes

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 recipe and make in three - 6-ounce ramekins or a 6-inch baking pan.

Nutrition

Serving: 1 Serving | Calories: 329kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 99mg | Potassium: 285mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1190IU | Vitamin C: 41mg | Calcium: 41mg | Iron: 1mg