This Mango Coconut Crumble made in 3 easy steps offers a light and tropical take on a classic crumble dessert. The juicy mango and raspberry fruit filling pairs beautifully with the crisp coconut crumble on top making this a Summer favourite.
Fruit crumbles are the ultimate easy, make-ahead desserts using seasonal fruits that make them exponentially delicious! Choosing what fruits you use along with flavour enhancers can shift it from summer to winter. An example of this is my Blueberry Apple Crumble spiced with cinnamon making it perfect for winter.
Today's Mango Coconut Crumble is unapologetically perfect for the warmer months. The filling is made of seasonal fresh mango and raspberries with a touch of lemon for a sweet, juicy, delicious base to the crumble. But don't worry- when out of season you can use frozen mangos and raspberries too!
The crumble is buttery and crunchy with loads of incredible texture. I've added desiccated coconut into the mix and flaked coconut onto it to pull in all the tropical flavour. My kids born in Australia, are obsessed with this mango crumble as it reminds them of home!
🌟 Why You'll Love This Recipe
- Uses basic ingredients. You'll be able to find everything you need at your local grocery store.
- Uses seasonal ingredients. Make this crumble when mangoes and raspberries are at their best in the summer months.
- Simple to make. Literally three steps is all you need to make this Mango and Coconut Crumble. Anyone can make it.
- Make ahead. Make the mango filling and coconut crumble the day before and store them separately in the fridge. All you need to do is layer the two in a dish and bake. Quick and easy!
- Feeds a crowd. Double the recipe and bake in a 9x13 inch pan if feeding a crowd. A simple, stress free way to feed the masses.
🧾 Ingredients Needed
I've made notes below on some of the ingredients needed. Take a read as I offer substitutions where possible.
- Mangoes - Obviously these are a seasonal ingredient that isn't available all year round. Use fresh when you can buying ones that are as fresh and juicy as possible for maximum flavour. (Pick ones that smell of mango at the stalk and have a slight give when squeezed). When not in season, use frozen, or canned mango.
- Raspberries - The sweet tartness works perfectly with mangoes. Use frozen as an alternative.
- Sugar - I've used regular granulated sugar in both the filling and crumble, but you can substitute it for light brown or coconut sugar. If using frozen mangoes or raspberries then increase the sugar by a couple of tablespoons as frozen fruit tends to be more tart.
- Cornflour - The cornflour (corn starch) helps thicken the filling just enough. You can substitute with all-purpose flour.
- Flour - Substitute with wholemeal flour or a half-half combination for a more wholesome flavour.
- Desiccated coconut and flaked coconut - Both layer more tropical flavour but also texture to the crumble. The flakes toast beautifully adding an incredible crunch.
- Butter - make sure the butter is cold and cut into small cubes first which makes it easier to rub into the mix. You can also grate it but freeze the butter before to make grating easier.
- Add in other fruit: Add in blackberries, strawberries, sliced peaches or apricots to build on the fruit flavour. My Strawberry Crumble is a delicious single-fruit crumble.
- Change the ratio of fruit: You'll need two large mangoes to get enough mango for this crumble. You can switch the ratio and
- Use brown butter in the crumble topping: Ok ok. So, if you just so happen to have spare brown butter in your fridge, then use this over regular butter. It adds real warmth and nutty notes to the crumble.
- Switch up the flavour: Add lime zest to the mango filling or a teaspoon of ground cinnamon or ground ginger. The warmth is a surprisingly good addition.
- Make individual portions: Grease 6 to 8 ramekins with butter and divide the fruit filling to ¾ full. Top with a large mound of crumble and bake until the filling is bubbling and the crumble is golden.
👩🏻🍳 How to Make
I'm going to jump right in and show you the simple steps needed for you to make this incredible mango crumble recipe.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Make the Mango Filling
TIP: Check out this useful website with different methods of How to Cut a Mango if you need some guidance.
STEP 1. Mix together the filling ingredients. Add all the filling ingredients into your baking dish and toss until everything is mixed well together (Images 1 & 2).
Tip: I know my photo shows the filling in the same baking dish that the crumble bakes in, but in truth it was hard to mix together like this. Mix it up in a mixing bowl for ease and sanity!! As long as you scrape out the filling well into the baking dish, you can use the same bowl for the crumble topping!
It may feel like a lot of filling in the dish but it shrinks as it bakes. Plus we like lots of filling!
Make the Coconut Crumble Topping
STEP 2. Create the coconut crumble. Add the flour, sugar, desiccated coconut, salt, and butter into a mixing bowl and toss the butter into the ingredients (Image 3). Next, use your fingers to rub the butter into the mixture.
It will feel quite dry to start with but as you rub the butter more and more into the dry ingredients, the flour will start to hydrate from the moisture of the butter and moisten. When you can squeeze the crumble mix and it clumps, it's ready (Image 4). Add the coconut flakes in and mix them through.
Assemble the Mango Crumble
STEP 3. Add the crumble to the filling. Sprinkle the crumble mixture over the fruit filling in your baking dish (Images 5 & 6). Squeeze some of it together to create hazelnut size clumps all over- this creates awesome texture. And don't press it down - this will make it dense and stodgy.
STEP 4: Bake!! Now's time to bake. Be prepared to have the most incredible smell waft throughout your kitchen! Bake the Mango Crumble for 35-40 minutes until the filling is bubbling big slow bubbles around the edge of the baking dish and the crumble has turned a beautiful golden colour (Image 7).
Tip: Watch any coconut flakes sat on the top poking out of the crumble. If they start to brown too much but the crumble topping still has some way to go before turning golden, then pull them off and sprinkle them on top again after. Sounds odd but I prefer to do this than foiling the whole dish as I want the crumble to turn golden and crisp and covering it in foil will prevent this.
🥣 How To Serve
The filling is piping hot when fresh out of the oven and can burn the roof of your mouth easily. So I recommend waiting 15 minutes before serving the crumble.
In my humble opinion the only way to serve such a summery dessert is with scoops of creamy vanilla, coconut, or raspberry ice cream. Creme Chantilly is also a fabulous idea!
💭 Recipe Pro Tips
- Use any type of berries or stone fruit. Just make sure you have the correct quantity to make enough filling for your Mango Crumble.
- The crumble mixture can be made up to 4 days in advance. Keep in chilled in the fridge until ready to use.
- Make the crumble mix in the food processor for ease. Pop all the ingredients, minus the coconut flakes into the food processor bowl and pulse until you have small and large pieces. Then mix in the flakes.
- Convert it into a gluten-free crumble by substituting the regular flour with your favourite gluten-free flour.
📋 Recipe FAQs
Too much butter in the crumble mix will lead to a greasy mess on top. Also, if your butter is too soft when mixing it into the crumble mix. If it's hot in your kitchen when making the crumble, pop the topping once made, into the fridge for 15 minutes to allow the butter to harden again and avoid soggy crumble.
When making the crumble, rub the butter into the dry ingredients until the mixture resembles bread crumbs of varying sizes. the squeeze together some of the crumble to form hazelnut size clumps. Don't press the crumble down on the filling. The more pits and grooves there are around the rough surface of the topping, the more crispy bits will be created.
All three are made with a sweet fruit filling and baked with a topping. Crumble and crisp are very similar, both are made with butter, sugar, and flour. Crisps traditionally have oats and/or nuts in the mix, whereas crumbles don't. But I love to include them too in a crumble streusel. A cobbler fruit filling is topped with pieces of pie crust or American biscuit dough.
Sure you can. Make the mango filling as per the recipe making sure to chop the mango into small cubes. Add one egg to the crumble mixture after rubbing in the butter. This helps bind the ingredients. Add half the crumble mix to the base of a 9x9-inch pan and press down. Add filling then top with remaining crumble mix and bake. Check out my Peach Crumble Bars for process photos to help.
❄️ Storage and Freezer Instructions
To store: Cool the coconut and mango crumble to room temperature. Cover the dish well with plastic wrap and refrigerate for up to 5 days.
To freeze: Fruit crumbles can be frozen baked or unbaked. If baked, cool to room temperature. Wrap baked or unbaked crumbles well in plastic wrap until airtight. Freeze for up to 3 months. Thaw overnight in the refrigerator. Bake from frozen in preheated oven for 40-50 minutes until bubbling and the crumble is golden.
To reheat: If reheating the whole dish, reheat in a 180C/350F oven for 15 minutes or so or until heated through and the crumble has crisped up. To reheat individual portions, spoon into a bowl and microwave until warm.
🍋 More Fruit Recipes
If you tried this Mango Coconut Crumble Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Mango Coconut Crumble Recipe
- baking dish 1.3-1.5 litre
- 400 g mango, fresh , peeled, de-stoned and cubed. About 2 large mangoes.
- 200 g raspberries, fresh
- 100 g granulated sugar
- 2 tablespoon cornflour (corn starch)
- 1 teaspoon lemon zest
- 2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 190 g plain flour (all-purpose)
- 100 g granulated sugar,
- 50 g desiccated coconut
- ½ teaspoon fine salt
- 115 g unsalted butter, cubed into small chunks
- 20 g coconut flakes
- Pre-heat your oven to 180°C (350°F).
- Mix together the filling ingredients. Add the mango, raspberries, sugar, cornflour, lemon zest, lemon juice, and vanilla extract into a large mixing bowl and toss together until everything is mixed well. Pour into a large baking dish/pie pan (about 1.5 litre capacity).
- Create the crumble. Add the flour, sugar, desiccated coconut, salt, and butter into a mixing bowl and toss the butter into the ingredients. Next, use your fingers to rub the butter into the mixture until it feels like breadcrumbs in varying sizes. When you can squeeze the crumble mix and it clumps, it's ready. Add the coconut flakes and mix them through.
- Add the crumble to the filling. Sprinkle the crumble mixture over the fruit filling in your baking dish. Squeeze some of it together to create hazelnut size clumps all over as this creates awesome texture. And don't press it down - this will make it dense and stodgy.
- Bake: Bake the crumble for 40-50 minutes until the filling is bubbling big slow bubbles around the edge of the baking dish and the crumble has turned a beautiful golden colour. Remove from the oven and set to one side for 15 minutes before serving as the juicy filling is molten hot when freshly baked.Serve with scoops of vanilla ice cream, a drizzle of warm custard, or cold cream.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.