Mango Crumble with a delicious oat crumble topping, a fabulous dessert that is a big hit with the whole family. It's super easy to make with a few simple ingredients. Serve it with custard or ice cream, and you are in for such a treat.
Crumbles have become my absolute favourite desserts, not only because of how easy to out together they are, but also because they are comforting, and they pretty much scream perfection.
It's one of those puddings that can use whatever fruit you have around for filling, and the topping is made with 4 main ingredients, plus whatever flavouring you want to go for - although that can be omitted for the sake of over simplicity.
Ingredients needed to make mango crumble
- ripe mangoes - if the mangoes are not ripe, the filling won't be juicy and sweet
- plain flour - n need for self-raising flour
- butter - unsalted butter works best
- sugar - I prefer granulated sugar as it helps crisp up the topping
- oats - I used porridge oats, jumbo oats also ok
- vanilla extract - or any other extract
Step-by-step instructions and photos
To make the topping, I used a combination of flour and oats for a bit of crunch and different textures - but oats can be omitted if you wish.
- melt the butter and allow it to cool
- in a large bowl, sift the flour, add the sugar and oats, plus the melted butter and vanilla extract
- mix well, then top the mango chunks
- bake in the preheated oven at 190 degrees Celsius for 35 minutes or until the topping is golden
Mangoes are at their best in summer - the season of beautifully ripe and juicy fruit that can be easily found pretty much at any shop, not matter how small or large.
You can find mangoes during the winter season too, but they are nowhere near as delicious and fragrant. For the filling, all you need to do it peel and chop the mango into chunks, and add them to an ovenproof dish - that's it!
What to serve with mango crumble
The crumble is ok on its own, but if you want to the take to the next level, it needs that something extra like custard or ice cream.
Other crumble recipes
The fruit can be either canned - like in my Canned Peach Crumble, jarred - like in my Apple and Mincemeat Crumble, or fresh: Apple Crumble with Oats, Strawberry, Rhubarb and Gooseberry Crumble, Apricot Crumble or my Apple and Plum Crumble.
And I have a feeling that I'm not done experimenting with flavours just yet - one dessert can be turned into so many possibilities.
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- 3 ripe mangoes
- 150 g plain flour
- 150 g butter
- 100 g sugar
- 50 g oats
- 1 teaspoon vanilla extract
- Peel and chop the mangoes into chunks, and add them to an ovenproof dish.
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
- Melt the butter and allow it to cool.
- In a large bowl, sift the flour, add the sugar and oats, and mix well.
- Pour over the melted butter and vanilla extract, and give everything a good mix.
- Top the mango chunks with the oat mixture, and bake for 35 minutes or until golden.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.