Mango crumble

Mango crumble


7 people made this

About this recipe: The perfect dessert for all who love mangoes. (And if you don’t, you can substitute berries — blueberries, raspberries, strawberries—for some of the mango). The crisp is delicious with vanilla ice cream. Alternatively, serve with lightly whipped cream, lightly sweetened sour cream or yogurt, or crème fraîche.

alekzzz Saint George, Grenada

Serves: 8 

  • For the topping
  • 65g plain flour
  • 70g quick-cooking or old-fashioned oats
  • 120g packed brown sugar
  • 1⁄4 teaspoon grated nutmeg
  • 2 tablespoons finely chopped crystallized ginger
  • 75g cold butter
  • For the fruit
  • 3L sliced ripe mango (about 3–4 mangoes, depending on size)
  • 1 1⁄2 tablespoons freshly squeezed lime juice
  • 45g packed brown sugar
  • 2 tablespoons plain flour

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat the oven to 180 C / Gas 4. Butter a 20cm square cake tin.
  2. Prepare the topping: In a large bowl, combine flour, oats, the 120g brown sugar, nutmeg, and crystallized ginger. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
  3. Toss the mango with the lime juice. Combine the 45g sugar and flour, and toss with fruit. Taste and adjust sweetness if desired. Spread fruit in the prepared tin. Sprinkle topping evenly over fruit.
  4. Bake in preheated oven until the fruit is bubbling and the topping is crisp and lightly browned, about 45 minutes. Serve warm.


For a nutty topping, toss about 50g slivered almonds with the topping mixture.


To make crème fraîche, combine 500ml whipping cream and 250ml sour cream in a nonmetallic bowl, cover with plastic, and let stand at room temperature for 16 to 24 hours or until thickened. Refrigerate until serving.


To make your own crystallized ginger, peel ginger, slice into 1/2cm-thick slices, and boil in cane syrup or sugar syrup for 20 minutes. Remove from syrup, drain, and roll in granulated sugar. Allow to air dry on a rack, then keep in a tightly closed jar.

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