Mango Coconut Crumble Recipe

Mango coconut crumble with coconut topping in white baking dish.

5 from 1 vote

A tropical take on the classic. A mango raspberry filling topped with coconut crumble makes this Mango Coconut Crumble a firm Summertime favourite dessert.

Prep Time10

Cook Time40

Total Time50

Course: Crumble

Cuisine: British/American

Servings: servings

Calories: 397kcal

Author: Emma Duckworth

Equipment

baking dish 1.3-1.5 litre

Ingredients

Mango Filling

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

Nut Crumble

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

Metric - US Customary

Instructions

Mango Filling

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).

Coconut Crumble

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.

Assemble

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Cool the 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 crumble 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.

Nutrition