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Mango Crumble

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Not too long ago, I posted a recipe on Apple Crumble and someone requested me to post one for its mango version. So here I am!

Mangoes are one of the most celebrated fruits all across India. Come summer and the markets are filled with different varieties of this delicious fruit. There are also a lot of Indian recipes that call for mango.

A lot of Mango fairs are also put up in summer for all the mango lovers to come together and enjoy the fruit in its different forms. A quick fun fact: India itself has more than 1500 variations of mangoes.

I have also used desiccated coconut here because it compliments the flavour of the mango very well.

Here’s what you need:
For the filling:
  • 2 cups of diced mango
  • 2½ tbsp of corn flour
  • ⅓ to ½ cup of granulated sugar
For the crumble:
  • 200 gm of flour
  • 80 gm of sugar
  • ½ cup of desiccated coconut
  • 100 gm of butter
How to make it:
The filling:
  • In a large bowl add in the chopped mangoes, you can use any variety of mango that you like. Add in the cornflour along with some powdered sugar and give it all a nice mix so that the cornflour and sugar have combined and coated the mango chunks well enough.
  • As for the sugar, although I have given you an approximate quantity, but you need to make your own judgement here depending on how sweet you want your dessert to be. This quantity will also be impacted by how sweet the mangoes you’re using are.
  • Cover the bowl and keep it in the fridge while we move on to making the crumble.
The crumble:

First, let’s know what a crumble really is:

A crumble is a baked, crispy, crunchy, buttery and lightly sweet topping that is made by combining various type of different ingredients. I have used here both flour and oats as the base for the crumble. But there are many variations to the crumble, some of which I have explained in my recipe video for Apple Crumble on YouTube – click here to watch it.

The crumble is supposed to be a light layer on the top that offsets the mushiness and softness of the filling while also enhancing the texture of the overall dessert. All in all, it is supposed to compliment the filling by adding a crispy, flaky layer on the top of it.

  • To make the crumble, we are going to add the flour, oats and butter into a large bowl or a dish followed by the sugar.
  • Mix them all together with your hands till it forms a crumble-like consistency.
  • Add in the desiccated coconut and mix it all again. Crumble is ready!

Assembling:

Now that both our filling and crumble is ready, it’s time to assemble the mango crumble.

  • In your baking dish, first add a generous layer of the filling and make sure to level it up nicely. I have used a 10 inch baking dish here.
  • Now add the crumble layer all over the filling making sure to fully cover it. Make sure that it is even all over.
  • I have sprinkled some more granules of brown sugar to get a nice caramelisation on the top of the crumble.
  • Bake in a pre-heated oven at 175º to 180º C for about 20 to 25 minutes.
  • Your mango crumble is ready and out of the oven! You will love see a golden crispy layer on the top along with a fruity, buttery fragrance lingering around.
  • I have decorated it with a few fresh cherries.
  • Cut into it and serve while it’s still hot! You can also serve with some vanilla ice-cream.
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  1. Brown Sugar: https://amzn.to/322pPWz
  2. Oats: https://amzn.to/3fW4Ywp
  3. Butter: https://amzn.to/3uKgTlb
  4. Corn Flour: https://amzn.to/3fwGOa0
  5. Powdered Sugar: https://amzn.to/3dN0Qfs
  6. All Purpose Flour: https://amzn.to/3owp6aH
  7. Desiccated Coconut: https://amzn.to/3fyupCg
  8. Butter: https://amzn.to/3uKgTlb

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Mango Crumble

Recipe by Anjali Giri

Ingredients

  • For the filling:
  • 2 cups of diced mango

  • 2½ tbsp of corn flour

  • ⅓ to ½ cup of powdered sugar

  • For the crumble:
  • 200 gm of flour

  • 80 gm of sugar

  • ½ cup of desiccated coconut

  • 100 gm of butter

Directions

  • The filling:
  • In a large bowl add in the chopped mangoes, you can use any variety of mango that you like. Add in the cornflour along with some powdered sugar and give it all a nice mix so that the cornflour and sugar have combined and coated the mango chunks well enough.
  • As for the sugar, although I have given you an approximate quantity, but you need to make your own judgement here depending on how sweet you want your dessert to be. This quantity will also be impacted by how sweet the mangoes you’re using are.
  • Cover the bowl and keep it in the fridge while we move on to making the crumble.
  • The crumble:
  • To make the crumble, we are going to add the flour, oats and butter into a large bowl or a dish followed by the sugar and desiccated coconut.
  • Mix them all together with your hands till it forms a crumble-like consistency.
  • Add in the desiccated coconut and mix it all again. Crumble is ready!
  • Assembling:
  • In your baking dish, first add a generous layer of the filling and make sure to level it up nicely. I have used a 10 inch baking dish here.
  • Now add the crumble layer all over the filling making sure to fully cover it. Make sure that it is even all over.
  • have sprinkled some more granules of brown sugar to get a nice caramelisation on the top of the crumble.
  • Bake in a pre-heated oven at 175º to 180º C for about 20 to 25 minutes.
  • Your mango crumble is ready and out of the oven! You will love see a golden crispy layer on the top along with a fruity, buttery fragrance lingering around.
  • have decorated it with a few fresh cherries.
  • Cut into it and serve while it’s still hot! You can also serve with some vanilla ice-cream.

Recipe Video

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