Coconut mango crumble is a sweet and tropical dessert perfect for summer. On the bottom a layer of soft, luscious mango and on top a crunchy crumble topping. Quick and easy to prepare, everyone will want seconds.
113gunsalted butter, grated and chilled (1 stick / 4oz)
2tablespoonscoconut flakes
FOR THE FILLING
5cupsripe mango, cut into thick slices (about 4 large mangos)
1teaspoonvanilla extract
¼cupwhite granulated sugar(66g / 2.3oz)
1tablespooncornflour (cornstarch)(notes)
½teaspooncinnamon
pinchof salt
For best results, always weigh ingredients where a weight is provided
Instructions
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.
Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.