I remember the day I first made this for a small winter gathering — late afternoon, light turning warm through the kitchen window while the oven hummed. The mangoes were on the counter, glossy and sweet-smelling; one slice slipped from my knife and left a little puddle of juice on the board. I liked how the house filled with that fresh, fruity scent while the oven began toasting the crumble topping. That quiet, ordinary moment is how this Mango Crumble became one of those go-to desserts I make when friends drop by or when I want something that feels like a treat but doesn’t require fuss. If you enjoy mango desserts, you might also like this mango sago recipe.
Why this recipe works
This crumble hangs together because it keeps two things in balance: tender, juicy mango filling and a dry, toasty crumble that contrasts the fruit. A little cornstarch or flour in the filling helps the juice thicken as it bakes, so you get a soft, spoonable interior rather than a soupy pool. The topping uses cold butter cut into the dry ingredients so it browns in pieces — some bits stay crumbly, others become crisp flakes. Oats bring chew and texture; a touch of brown sugar gives warmth and a slight molasses note without making the whole thing overly sweet. The end result is simple, rustic, and forgiving: it tolerates slightly under- or overripe fruit and small timing variations, which is why I reach for it often.
Ingredients
- 4–5 ripe mangoes (about 5 cups sliced; choose mangoes that smell fragrant at the stem)
- 1/3 cup granulated sugar (for the filling)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats (old-fashioned)
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 6 tablespoons unsalted butter, cold and cut into small cubes
- 1/3 cup chopped toasted nuts (almonds or pecans), optional for extra crunch
Ingredient discussion
Think of each ingredient as doing a job. Mangoes are the centerpiece — ripe ones give the best perfume and softness, but if yours are a bit firm, they’ll soften and release extra juice in the oven. The granulated sugar in the filling just evens out sweetness; you can reduce it slightly if your mangoes are very sweet. Cornstarch is the thickener here; flour works too, but cornstarch gives a clearer-looking syrup. Lemon brightens the flavor and keeps things lively.
For the topping, flour and oats create the body: flour gives those golden clusters, oats add chew. Cold butter cut into cubes and rubbed into the dry mix in small pieces results in a topping that bakes into both crumbs and crunchy bits. I like adding toasted nuts when I have them — they give the crumble a welcome snap. If you’re curious about other mango pairings, this mango crumble is nice alongside a chilled hibiscus drink like this mango-hibiscus iced tea.
How the recipe comes together
You’ll start by prepping the fruit: peel and slice the mangoes into roughly uniform pieces so they cook evenly. Toss the slices with sugar, lemon juice, cornstarch and vanilla. You want the sugar to start drawing out some juice, and the cornstarch should coat the fruit so the juices thicken as the crumble bakes; the mixture should look glossy and a bit saucy but not watery.
For the topping, work cold butter into the flour, oats, brown sugar, salt and cinnamon until the mixture holds together in clumps when pressed between your fingers. Some people use a food processor for speed, but doing it by hand lets you aim for a mix of small crumbs and larger pebbly bits — those are the ones that toast up beautifully.
Spread the mango mixture in a single layer in a buttered baking dish so the fruit cooks evenly. Scatter the crumble topping over the fruit, pressing lightly in a few places so some areas have thicker clusters and others remain crumbly. Bake in a moderate oven until the top is golden and the filling is bubbling at the edges — you’ll see the juices rise around the perimeter and the aroma will be sweet and toasty. Let it rest for about 10–15 minutes before serving so the filling sets slightly; it will still be warm and spoonable.
Practical tips from experience
- Choose mangoes that give slightly to the touch and smell fragrant at the stem. They’ll be sweet and fragrant once baked.
- If your mangoes are extremely soft and yielding, reduce the sugar in the filling by a tablespoon or two.
- To test doneness, look for bubbling fruit around the edges and a deeply golden topping. If the top is browning too quickly, tent loosely with foil.
- Make the topping with chilled butter; you’ll get better texture than if your butter is softened.
- If the topping feels too wet when you press it into clumps, add a tablespoon of flour or a few extra oats.
- You can bake this in a 9×9-inch pan for a thicker layer or a 9×13-inch pan for a shallower crumble; baking time will change slightly — watch the color and the bubbling.
Serving ideas
This crumble is happiest warm. A scoop of vanilla ice cream pairs the familiar cold-and-hot contrast with the mango’s bright sweetness, or serve it with plain Greek yogurt for a tangy counterpoint. If you’re serving a crowd, set out bowls of optional toppings — toasted coconut, chopped pistachios, or a drizzle of coconut cream. For a light summer spread, offer a fruity tea on the side; the floral notes complement mango nicely and make for an easy, refreshing combination. For more mango-forward pairings, see this mango sago recipe you can make ahead as a cool follow-up.
Storage and make-ahead advice
You can assemble the crumble up to the point of baking and refrigerate it for a few hours; bring it back to near room temperature before sliding it into the oven so it cooks evenly. Leftovers keep well in the refrigerator for 3–4 days in a covered container; reheat gently in a low oven (about 325°F / 160°C) until warm, which helps revive the topping’s texture. You can freeze baked crumble in an airtight container for up to 2 months — thaw in the fridge overnight and warm in the oven before serving.
Variations
- Coconut crumble: replace 1/4 cup oats with shredded coconut and use coconut oil in part for a tropical spin.
- Spiced crumble: add 1/4 teaspoon ground ginger or cardamom to the topping for warm spice notes.
- Nutty crunch: fold chopped toasted almonds or hazelnuts into the topping for extra texture.
- Mixed fruit: blend mango with pineapple or peaches for a mixed tropical filling — just adjust sugar depending on the sweetness of the fruit.
FAQs
Q: Can I use frozen mango? A: Yes. Thaw it first and drain any excess liquid; you may need a little extra cornstarch to help thicken the filling.
Q: My topping isn’t crunchy after cooling. What happened? A: If it sits too long under a lid, it can soften. Recrisp the topping briefly in a hot oven for a few minutes to dry it out, watching closely so it doesn’t burn.
Q: Can I make this gluten-free? A: Substitute a gluten-free flour blend in a 1:1 swap and use certified gluten-free oats. The texture will be slightly different but still very tasty.
Q: How do I prevent the fruit from being too runny? A: Use the cornstarch listed, toss it well with the fruit, and allow the baked crumble to rest for 10–15 minutes so the juices thicken.
Conclusion
I hope this Mango Crumble becomes one of those simple recipes you reach for when you want something comforting and reliably good. If you want another straightforward take on this flavor, try this Easy Mango Crumble Recipe by Leigh Anne Wilkes for a slightly different approach, or compare notes with this Mango Crumble from Kitchen At Hoskins to see variations on topping and technique. Enjoy it warm, and don’t worry about perfection — the little uneven bits and browned clusters are what make it homey.
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Mango Crumble
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting Mango Crumble with a tender filling and a toasty, crunchy topping, perfect for gatherings or as a treat.
Ingredients
- 4–5 ripe mangoes (about 5 cups sliced)
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 6 tablespoons unsalted butter, cold and cut into small cubes
- 1/3 cup chopped toasted nuts (almonds or pecans, optional)
Instructions
- Preheat the oven to moderate heat.
- Peel and slice the mangoes into uniform pieces.
- Toss the mango slices with sugar, lemon juice, cornstarch, and vanilla until glossy.
- In a bowl, mix the flour, oats, brown sugar, salt, and cinnamon.
- Cut in the cold butter until crumbly.
- Spread the mango mixture in a buttered baking dish and scatter the crumble topping over it.
- Bake until the top is golden and the filling is bubbling around the edges.
- Let it rest for 10–15 minutes before serving.
Notes
Serve warm, preferably with vanilla ice cream or Greek yogurt. Leftovers can be stored in the refrigerator for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
