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Mango Crumble is a delicious, sweet summer dessert topped with a crunchy crumble topping. It is a fun flavor twist on a traditional apple crisp.
Why You’ll Love This Recipe!
A fruit crumble or crisp is the perfect summer dessert. It’s a lot less work than a pie and you can still enjoy all the same flavors. You don’t have to worry about making a pie crust so the dessert comes together quickly.
How to Cut a Mango
Be sure your mango is not too ripe, it should be slightly soft to the touch. A overly ripe mango will be too soft and difficult to cut.
There is a flatish, oval shaped pit in the middle of the mango and you want to cut around it.
- Hold the mango upright and make two cuts through the mango lengthwise, cutting on either side of the pit. You will end up with three pieces and the middle section will include the pit.
- Take one of the pieces of mango and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel.
- Push in on the back of the mango half so that the cut segments are sticking out like a hedgehog.
- Peel or cut the pieces of mango off of the skin.
How to Make Mango Crumble
- Place sliced mango in a saucepan with sugar, cinnamon and nutmeg.
- Cook on medium low heat for 5 minutes.
Crumble Topping
- Mix together flour and butter, rubbing it between your fingers until it forms a crumb.
- Add sugar, cinnamon, salt and then the oats and mix together.
- Place the mango mixture into a small buttered ovenproof dish and sprinkle over the crumble topping.
- Bake for 30-40 minutes at 350 degrees F until the topping is golden brown.
- Serve with vanilla ice cream.
Flavor Variations
If you can’t find a ripe mango you can use canned mango or a fresh peach, apples, apricot or nectarine.
If you don’t have enough mango use it in combination with the other fruits. You could even add in some fresh blueberries with mango for a delicious combo.
For other delicious fruit desserts try these:
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Mango Crumble
Ingredients
- 4 cups mango sliced, about 3 mangoes
- 1/2 cup brown sugar
- pinch of nutmeg
- 1 tsp cinnamon
Crumble Topping
- 1/2 cup butter
- 1 cup brown sugar
- 3/4 cup flour
- 3/4 cup quick oatmeal
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
Instructions
- Preheat the oven to 350 F
- Place the sliced mango in a saucepan with brown sugar, cinnamon, and nutmeg.
- Cook on low- medium low, stirring often for 5 minutes.
Crumble Topping
- Put the flour into a large mixing bowl and rub the butter in with your fingertips. You want the ingredients to start to hold together,but will still break apart.
- Add sugar, cinnamon, salt then the oats and mix.
- Spoon the mango mixture into a small buttered ovenproof dish.
- Spread the crumbs on prepared fruit.
- Bake for 30-40 minutes until the topping is golden brown. Serve with vanilla ice cream.
- Bake at 350 F for 35 to 40 minutes.
- Recipe from Thirty Handmade Days
Tips & Notes:
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Nutrition Facts:
Christa von Hillebrandt- Andrade says
Love it. It is going to be my go to for this mango season and beyond. Was a little worried at first it was going to be too liquid, but the consistency was perfect. I did cut back a little in the sugar for topping.
Jennifer says
Recipe isn’t making sense to me as it says put mango mixture into pan then sprinkle crumble mix and bake. Then it says ( this is the part that doesn’t make sense) to spread crumbs on prepared fruit and to bake about same amount of time as written earlier. So at first I’m thinking that part got repeated though it says crumble at first then it says crumbs on prepared fruit and to bake again. I went back and looked at recipe and there’s nothing about crumbs that I can see. Please explain.
Leigh Anne Wilkes says
Sorry about the confusion, I have clarified the recipe. Hope that helps.
Piper says
This mango crumble was absolutely delicious and was a perfect spring time dessert that my whole family adored!!
Linda Moore says
Excellent very tasty,love it.Thx.
jeanne mendez says
This is a really delicious crumble. I live in Guatemala where we have lots of different kinds of mangos. In season now are small, soft mangoes called Mango de Leche here or Ataulfa mangoes in the US or Canada. I used 4 cups of cut fruit and it was perfect. I made it for a group of women and they all raved about it.
Only tip — please put the measurement of the fruit in cups rather than the number of mangoes. I had to look at various other crumble recipes to find one with similar amounts of flour/oats to come up with an estimate of 4 cups.
I will definitely make this again — Super easy, super delicious warm or cold.
Thank you!
Leigh Anne Wilkes says
so glad you enjoyed the recipe. Thanks for the tip about putting the cups of mango – I will make that change in the recipe.
faith says
i will make this more