Coconut Mango Crumble
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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.
FOR THE CRUMBLE
plain (all-purp) flour
(¾ cup / 3.4oz)
(40g / 1.4oz)
(35g / 1.2oz)
(66g / 2.3oz)
unsalted butter, grated and chilled
(1 stick / 4oz)
FOR THE FILLING
ripe mango, cut into thick slices
(about 4 large mangos)
white granulated sugar
(66g / 2.3oz)
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.
MORE CRUMBLES AND COBBLERS
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