Plump, fresh mangos are turned into one of my favourite styles of dessert in this coconut mango crumble. While the mangos make it perfect for summer, it is served warm so you can use frozen mango and serve it in winter too.
If you love mango desserts, you’ll love this mango tart and this mango sorbet too.
Why you’ll love it
Mangos are a favourite of mine and when I see piles of them on the supermarket shelves, I can’t resist. They’re also a fruit that are just as wonderful turned into something else as they are eaten fresh. This mango crumble is;
- a combination of wonderful textures – soft base, crunchy topping
- so quick and easy to make
- loaded with flavour
- the perfect simple dessert
- less effort than pie but all the flavour
I know half of my readers are in the midst of winter as I post this, but if you’re dreaming of some tropical flavours, you can certainly use frozen mango in this dessert as well.
Ingredients you’ll need
With fairly basic fridge and pantry staples and, of course, fresh, ripe mangos, there is nothing you shouldn’t be able to get hold of.
Detailed quantities and instructions in the recipe card below.
- Mangos: The flavour of the mangos will mellow a little upon baking so make sure to choose nice ripe mangos with just a little give when you squeeze them. If you smell the end where the stalk is, you should be able to smell a sweet strong mango smell. If not, keep searching.
- Coconut: While you can certainly leave the coconut out, it does add to the wonderful tropical flavour here. I use both fine desiccated and shredded coconut in this crumble topping.
- Oats: Part of the crumble topping, the oats add a chewy factor for a range of textures.
- Flour: Plain flour / all purpose flour makes up the main part of the crumble topping.
- Sugar: There are two types of sugar in this recipe. Brown in the crumble and white added to the mango layer. You can use white sugar in place of the brown but please don’t leave the sugar out of the mango layer. It intensifies their flavour, which does mellow as they bake. You could also replace both sugars with coconut sugar.
- Butter: Use unsalted butter in that buttery crumble topping.
- Vanilla: Just a little vanilla extra is added to the mangos. Not too much as it can overpower. You can leave this out if you prefer.
- Cinnamon: You’d be surprised how well cinnamon and mango go together but they really do. The cinnamon adds warmth to this dish and I wouldn’t leave it out. You could also add a pinch or two of nutmeg.
- Salt: You only need a small pinch of salt in this dessert. You just want to balance out the sweet slightly and intensifies the flavours.
- Cornflour / cornstarch: Cornflour (aka cornstarch) is added to the mango layer to thicken any juices that are released during cooking.
How to make mango crumble
You’re going to love how simple this is. One bowl for the crumble topping and a pie dish are all the dishes you need.
Detailed instructions in the recipe card below.
- How to cut mangos: Mangos have a large flat seed in the middle so start by cutting the two sides / cheeks off the mangos with a sharp knife. Cut thick slices into the flesh of those cheeks (photo 1) and use a large spoon to scoop it out (photo 2). Add it to your 9 inch pie dish. Cut what you can from around the stone too, discarding the skin, so none of the juicy flesh goes to waste.
Be careful! Mangos are slippery.
- For the coconut crumble topping: In a large mixing bowl combine the dry ingredients and butter (photo 3) and blend it together with your fingertips until it starts clumping. Mix through the shredded coconut (photo 4) and set it aside.
- Mix the filling ingredients: Add cinnamon, cornflour, sugar, vanilla extract and salt to the mangos (photo 5) and mix well to combine. Pack the mixture down a little with your spatula and level it out. Sprinkle over the crumble topping leaving some of the edges peeking out (photo 6). Bake until golden on top and bubbling at the sides.
- Serve: Serve your mango crumble with some vanilla ice cream, pouring cream or even some warm runny crème anglaise.
One of the wonderful things about crumbles and crisp style desserts, aside from having all the flavour of pie without the hassle of making a pie crust, is that they are extremely versatile.
If you can’t find fresh mangos, feel free to use frozen (thawed before using) or even canned mango. You could also swap the mango for other tinned fruit like peaches, apricots and even pears.
You can also add in other flavours. Try adding something with a little tang, like blueberries or pomegranate too.
If you want even more crunch, add some nuts to the topping. Macadamias would work a treat – they’re crunchy without being hard and their creamy flavour goes well with mango.
If you have any leftovers, they can be stored in the fridge for 2-3 days, wrapped well with plastic wrap, however the crumb topping will soften as time goes on.
Can I make coconut mango crumble ahead of time? You can’t make the whole dessert ahead of time. Unbaked or baked, the filling will eventually start making the topping soft or soggy. You can however make the parts and let them sit in the fridge until you’re ready to go.
- Mix together the mango and filling ingredients and store them in an airtight container in the fridge for up to 24 hours.
- Prepare the crumble topping and store it in an airtight container in the fridge for 2-3 days prior to baking or even freeze for up to 2 months.
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If you try this coconut mango crumble recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
More recipes you’ll love
- Mango Coconut Cheesecake
- Tropical Fruit Juice Jelly with Coconut Mascarpone
- Mango Curd
- Mango Daiquiri
- Mixed Berry Crumble
- Strawberry Crisp (Strawberry Crumble)
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Coconut Mango Crumble
FOR THE CRUMBLE
- 97 g plain (all-purp) flour (¾ cup / 3.4oz)
- ½ cup desiccated coconut (40g / 1.4oz)
- ⅓ cup rolled oats (35g / 1.2oz)
- ⅓ cup brown sugar (66g / 2.3oz)
- 113 g unsalted butter, grated and chilled (1 stick / 4oz)
- 2 tablespoons coconut flakes
FOR THE FILLING
- 5 cups ripe mango, cut into thick slices (about 4 large mangos)
- 1 teaspoon vanilla extract
- ¼ cup white granulated sugar (66g / 2.3oz)
- 1 tablespoon cornflour (cornstarch) (notes)
- ½ teaspoon cinnamon
- pinch of salt
For best results, always weigh ingredients where a weight is provided
- Preheat the oven to 180C / 350F / 160C fan forced.
- In a 9 inch pie dish, combine the mango slices and vanilla. Mix well.
- Sprinkle over the sugar, cornflour and salt and toss well to combine.
- In a medium bowl, whisk together the flour, coconut, oats and sugar. Add the grated butter and use your fingertips to toss and press it together. Mix through the coconut flakes.
- Tip the crumble all over the mango mixture, spreading it evenly but leaving some gaps at the sides.
- Bake 40-45 minutes until golden.
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).
- All ovens vary – what takes 45 minutes in mine may take 40 or 50 in yours. Check for doneness at least 5 minutes before the recipe suggests.
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4 Comments on “Coconut Mango Crumble”
Yesterday I made this mango coconut crumble and also your baked cherry cheesecake- this is what happens when on vacation I have back to back friends over at dinner
Thank you for the amazing yummy recipes
So happy you’re loving the recipes, Violet. Thank you so much for your support.
Mango and coconut definitely make a wonderful combination, and this crumble looks stunning. Just like tropical paradise 🙂
It really is a gorgeous tropical twist on a classic.