I had a very large bag of frozen mango in the freezer and was getting tired of mango smoothies, what to do, what to do. I chose the easiest dessert ever, a crumble. Being a good old Nova Scotia girl from the Annapolis Valley, the majority of crumbles eaten in this house involve an apple, so I’m being a bit of a rebel here.
Mango, check. What goes with mango? Coconut! Mmm! I have adored coconut ever since I was a little girl; the taste, the smell, the everything. Coconut, check. What goes with mango and coconut? GINGER! While there is a pinch of ginger in this recipe, it is what inspired my Ginger Maple Ice Cream and wow, do these two go good together… incredibly good.
My Mango Coconut Crumble
- 8 cups cubed mango (frozen is fine and in this climate, probably better)
- 1/3 cup brown sugar, lightly packed
- 1 tbsp flour
- 1/8 tsp ginger
- 1/8 tsp cinnamon
- 1 cup unbleached white flour (could use part whole wheat easily)
- 1 cup shredded unsweetened coconut
- 1/2 cup rolled oats (I used Quick Oats)
- 1 cup brown sugar, lightly packed
- 3/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cinnamon
In a large bowl, toss the thawed frozen or fresh mango with the brown sugar, flour, ginger and cinnamon. Pour into a 9 x 13 inch baking pan and prepare the topping. To make the topping, simply mix all of the dry ingredients in a medium sized mixing bowl, pour the melted butter on top and mix until crumbly and combined. Could it get any easier?
Bake at 375 degrees for 45 minutes and eat it alone, with some rum-spiked whipped cream, or with my Ginger Maple Ice Cream like we did, it’ll blow you away 🙂