Meet the tropical dessert that’s about to become your new warm-weather obsession: Mango Crumble. This isn’t your typical apple or berry crumble—it’s a vibrant, sunshine-filled twist on the classic that combines sweet, juicy mango with a buttery, golden crumble topping. Think of it as the perfect marriage between tropical vacation vibes and cozy comfort food. One bite and you’ll be transported to a warm beach, even if you’re eating it from your couch.
What makes mango crumble so irresistible? Fresh mango becomes even more incredible when baked—it softens into jammy, caramelized perfection while releasing its natural juices to create a luscious sauce at the bottom of the pan. That sweet, slightly tangy mango filling contrasts beautifully with the crunchy, buttery crumble topping loaded with oats, brown sugar, and a hint of cinnamon. Serve it warm with a scoop of vanilla ice cream melting into those tropical juices, and you’ve got dessert heaven.
This recipe is perfect for when mangoes are in season and you want something beyond just eating them fresh. It’s simple enough for a weeknight but impressive enough for entertaining, uses basic pantry ingredients, and comes together faster than you’d think. Let’s make the tropical crumble of your dreams!
Table of Contents
Why You’ll Love This Recipe
Tropical & Unique: A refreshing change from traditional fruit crumbles. Mango brings bright, exotic flavor that feels special.
Perfectly Balanced: Sweet mango, buttery crumble, and a hint of tartness from lime create incredible flavor harmony.
Easy to Make: No complicated techniques. Just prep the fruit, make the crumble, bake, and enjoy.
Uses Ripe Mangoes: This is the perfect solution for those super-ripe mangoes that are too soft to eat fresh but taste amazing baked.
Crowd-Pleaser: Even people who’ve never had mango dessert before fall in love with this. It’s universally appealing.
Versatile Serving: Delicious warm, room temperature, or even cold. Works for breakfast, dessert, or afternoon snack.
Make-Ahead Friendly: Assemble ahead and bake when ready, or bake completely and reheat. Perfect for entertaining.
Buttery Crumble Topping: That golden, crunchy, oat-filled topping is legitimately addictive. You’ll want to make extra just to snack on.
Natural Sweetness: Mangoes are naturally sweet, so you don’t need tons of added sugar like with tart fruits.
Gluten-Free Option: Easily adaptable to be completely gluten-free with simple substitutions.
Beautiful Presentation: The golden mango filling topped with crispy brown crumble looks stunning and inviting.
Ingredients You’ll Need
For the Mango Filling:
- 4 large ripe mangoes (about 5 cups diced) – Should be ripe but still slightly firm for best texture
- 1/4 cup granulated sugar – Adjust based on mango sweetness
- 2 tablespoons cornstarch or tapioca starch – Thickens the juices into sauce
- 2 tablespoons fresh lime juice – Brightens the flavor and adds balance
- 1 teaspoon lime zest – Enhances the tropical citrus notes
- 1/4 teaspoon vanilla extract – Rounds out the flavors
- Pinch of salt – Enhances sweetness
For the Crumble Topping:
- 1 cup all-purpose flour – Or gluten-free 1:1 blend
- 1 cup old-fashioned rolled oats – Adds texture and nuttiness
- 2/3 cup packed brown sugar – Creates that caramelized, toffee-like flavor
- 1/2 teaspoon ground cinnamon – Warm spice that complements mango beautifully
- 1/4 teaspoon ground ginger – Optional, adds subtle warmth
- 1/4 teaspoon salt – Balances the sweetness
- 1/2 cup (1 stick) cold unsalted butter, cubed – Creates that perfect crumbly texture
Optional Add-Ins:
- 1/2 cup shredded coconut – For extra tropical flavor in the topping
- 1/4 cup chopped macadamia nuts or pecans – Adds crunch and richness
- 1/2 teaspoon cardamom – Aromatic spice that pairs beautifully with mango
- 1 tablespoon crystallized ginger, chopped – For ginger lovers
- Pinch of nutmeg – Warm, cozy spice
For Serving:
- Vanilla ice cream – Classic pairing (highly recommended!)
- Coconut ice cream – Takes the tropical vibe to the next level
- Whipped cream – Light and airy alternative
- Greek yogurt – For a tangy, breakfast-appropriate option
- Caramel sauce – Drizzle for extra decadence
Equipment You’ll Need
- 9×9-inch baking dish (or 8×8-inch for thicker crumble)
- Large mixing bowl
- Medium bowl
- Sharp knife and cutting board (for mangoes)
- Measuring cups and spoons
- Pastry cutter or fork (for making crumble)
- Aluminum foil
- Oven mitts
Step-by-Step Instructions
Step 1: Prep and Preheat
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray.
Pro tip: Place a baking sheet on the rack below your crumble to catch any drips from the bubbling mango juices.
Step 2: Prepare the Mangoes
Cut the mangoes by slicing along both sides of the flat pit. Score the flesh in a crosshatch pattern, then scoop out the cubes with a spoon. Cut any remaining fruit off the sides of the pit. You should have about 5 cups of mango cubes.
Mango tip: Ripe mangoes should yield slightly to gentle pressure and smell sweet at the stem end. They don’t need to be perfectly firm for crumble—slightly overripe works great!
The secret: If your mangoes are very juicy, pat them lightly with paper towels to remove excess moisture. Too much liquid can make the crumble soggy.
Step 3: Make the Mango Filling
In a large bowl, combine the mango cubes, sugar, cornstarch, lime juice, lime zest, vanilla extract, and a pinch of salt. Gently toss until the mango is evenly coated with the mixture.
Taste test: Take a small bite of mango. If it’s very sweet, reduce sugar to 2-3 tablespoons. If it’s less sweet, keep the full 1/4 cup.
Pour the mango mixture into your prepared baking dish and spread it evenly.
Why cornstarch matters: As the mango bakes, it releases lots of juice. The cornstarch thickens these juices into a luscious sauce instead of leaving you with soup.
Step 4: Make the Crumble Topping
In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, ginger (if using), and salt.
Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Critical: The butter should be cold! Cold butter creates those perfect crumbly clusters. If it gets too warm and greasy, pop the bowl in the fridge for 10 minutes.
Texture check: The mixture should clump together when you squeeze it in your hand but still be crumbly and loose. If it’s too dry and won’t clump at all, add 1 tablespoon of cold water.
If using coconut or nuts, fold them in now.
Step 5: Top and Bake
Evenly distribute the crumble topping over the mango filling, covering it completely. Break up any large clumps with your fingers, but leave plenty of chunky pieces—those create the best texture!
The look: You want a generous, thick layer of crumble. Don’t be shy—pile it on!
Bake uncovered for 35-40 minutes, until the topping is golden brown and crispy, and you can see the mango juices bubbling up around the edges.
Visual cues: The crumble should be deeply golden (not pale), and you should see thick, syrupy mango juices bubbling at the edges.
Step 6: Tent If Needed
If the topping is browning too quickly before the mango is fully cooked and bubbling, loosely tent the dish with aluminum foil for the remaining baking time.
Why this matters: You want the mango to soften and release its juices while the topping gets crispy. If the top browns too fast, it won’t achieve that perfect crunch.
Step 7: Cool and Serve
Remove from the oven and let the crumble cool for 10-15 minutes. This allows the juices to thicken slightly and makes it easier to serve (and prevents burned mouths!).
Serving temperature: This is delicious warm (preferred!), at room temperature, or even cold from the fridge. Each temperature brings out different qualities.
Scoop into bowls, making sure to get plenty of that golden crumble and juicy mango in each serving. Top with a generous scoop of vanilla ice cream and watch it melt into the warm, tropical fruit.
Presentation tip: Serve in shallow bowls to contain those delicious mango juices. Garnish with fresh lime zest or a small wedge of lime on the side.
Expert Tips for Perfect Mango Crumble
Choose the Right Mangoes: Use ripe but not mushy mangoes. They should be fragrant and yield slightly to pressure. Varieties like Honey (Ataulfo), Kent, or Tommy Atkins all work well.
Don’t Skip the Lime: The lime juice and zest are crucial—they brighten the mango flavor and prevent it from being too one-note sweet.
Cold Butter is Essential: For the perfect crumbly topping, your butter must be cold. Warm butter creates a greasy, dense topping instead of light, crispy clusters.
Adjust Sugar to Taste: Mango sweetness varies dramatically. Taste your fruit and adjust the sugar accordingly. Very ripe, sweet mangoes need less sugar.
Pat Excess Moisture: If your mangoes are very juicy, pat them gently with paper towels before mixing with other ingredients to prevent a watery crumble.
Don’t Overmix the Topping: Work the butter just until you have coarse crumbs with visible butter pieces. Overmixing creates a paste instead of a crumble.
Generous Topping Layer: Don’t skimp on the crumble! A thick, generous layer creates the best texture contrast with the fruit.
Watch for Bubbling: The mango juices should be actively bubbling around the edges when it’s done. This means the cornstarch has thickened properly.
Let It Rest: Give it 10-15 minutes after baking. The filling will thicken as it cools, making it easier to serve and preventing burned tongues.
Make Extra Topping: The crumble topping is so good, consider making 1.5x the recipe and freezing extra for another time.
Delicious Variations to Try
Mango Coconut Crumble
Add 1/2 cup shredded coconut to the crumble topping and use coconut oil instead of half the butter. Serve with coconut ice cream for maximum tropical vibes.
Mango Passion Fruit Crumble
Add 1/4 cup passion fruit pulp to the mango filling for incredible tropical complexity and tartness.
Peach Mango Crumble
Use 2 cups mango and 3 cups diced peaches for a stone fruit-tropical combo that’s absolutely divine.
Mango Pineapple Crumble
Replace 2 cups of mango with fresh pineapple chunks. The pineapple adds tanginess and complements mango beautifully.
Spiced Mango Crumble
Add 1/4 teaspoon cardamom, 1/4 teaspoon cinnamon, and a pinch of black pepper to the filling for a chai-spiced version.
Mango Berry Crumble
Mix 3 cups mango with 2 cups mixed berries (raspberries, blueberries) for beautiful color and flavor contrast.
Nutty Mango Crumble
Add 1/2 cup chopped macadamia nuts, pecans, or almonds to the topping for extra crunch and richness.
Brown Butter Crumble
Brown the butter before using it in the topping for incredible nutty, caramel notes.
Ginger Mango Crumble
Add 1 tablespoon fresh grated ginger to the filling and 2 tablespoons crystallized ginger to the topping for ginger lovers.
Gluten-Free Mango Crumble
Use certified gluten-free oats and replace the flour with almond flour or gluten-free 1:1 baking blend.
Storage and Reheating
Room Temperature: Cover loosely and keep at room temperature for up to 1 day. The topping will soften but it’s still delicious.
Refrigerator: Cover tightly and refrigerate for up to 5 days. The topping will lose some crispness but the flavors deepen beautifully.
Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in refrigerator overnight before reheating.
Reheating Methods:
- Oven (best for crispy topping): 350°F for 15-20 minutes, uncovered
- Microwave (quick but softens topping): Individual portions for 30-60 seconds
- Air fryer: 350°F for 5-7 minutes for small portions
Restore Crispness: To re-crisp the topping, place under the broiler for 2-3 minutes, watching carefully to prevent burning.
Freezing Unbaked: You can assemble completely and freeze unbaked for up to 2 months. Bake from frozen, adding 15-20 minutes to the baking time.
Pro tip: Store leftover crumble in individual portions for easy single-serving reheating throughout the week.
Serving Suggestions
This versatile dessert works for many occasions:
Summer Dinner Party: Serve warm with vanilla bean ice cream for an elegant, tropical finish to any meal.
Barbecue Dessert: Perfect ending to a grilled dinner. The tropical flavors complement smoky BBQ beautifully.
Brunch Option: Serve at room temperature or slightly warm with Greek yogurt for a fruit-forward brunch dish.
Potluck Winner: Transport in the baking dish, reheat if desired. Always gets rave reviews!
Weeknight Treat: Simple enough to make on a Tuesday when you need something sweet and comforting.
Holiday Alternative: A refreshing change from traditional holiday pies. Perfect for warm-weather holidays.
What to Serve With:
- Vanilla ice cream (classic and perfect)
- Coconut ice cream (tropical heaven)
- Rum raisin ice cream (adult version)
- Whipped cream (light and airy)
- Crème fraîche (tangy and sophisticated)
- Greek yogurt (breakfast-appropriate)
- Caramel sauce drizzle (extra decadent)
- Fresh mint leaves (garnish and palate cleanser)
Beverage Pairings:
- Moscato or Riesling (sweet white wines)
- Champagne or Prosecco (for celebrations)
- Mango lassi (double the mango!)
- Iced tea (black or herbal)
- Coffee or espresso (balances the sweetness)
- Coconut water (keeps the tropical theme)
Troubleshooting Common Issues
Crumble topping is soggy: The mangoes were too wet, or you didn’t bake long enough. Pat mangoes dry next time and bake until bubbling.
Filling is too watery: Not enough cornstarch, or mangoes released more juice than expected. Add an extra tablespoon of cornstarch next time.
Topping burned before filling cooked: Oven too hot or topping too thin. Reduce temp to 350°F and tent with foil after 25 minutes.
Not sweet enough: Your mangoes weren’t very ripe. Taste fruit first and adjust sugar up to 1/3 cup if needed.
Too sweet: Mangoes were very ripe and you used full sugar. Cut back to 2-3 tablespoons next time. Add extra lime juice for balance.
Crumble won’t get crispy: Butter was too warm, or there’s too much moisture. Use cold butter and don’t overmix.
Topping is hard and dense: You overmixed the butter into the flour, creating a paste. Work it less next time—keep it crumbly.
Mango is still hard: Either mangoes weren’t ripe enough, or they weren’t baked long enough. Choose riper fruit and bake until very tender.
Burnt bottom: Oven too hot or rack positioned too low. Use 375°F and middle oven rack. Place baking sheet below to catch drips.
Frequently Asked Questions
Can I use frozen mango?
Yes! Thaw completely and drain excess liquid. Pat dry with paper towels before using. You may need slightly less cornstarch.
What if I can’t find ripe mangoes?
Choose the ripest available and add a bit more sugar. Or wait a few days—mangoes ripen well at room temperature.
Can I make this ahead?
Assemble up to 1 day ahead, cover, and refrigerate. Bake when ready (may need 5 extra minutes from cold).
Is this good for breakfast?
Absolutely! Especially served with Greek yogurt instead of ice cream. It’s basically fancy fruit crisp.
Can I use other fruits?
Yes! Peaches, nectarines, pineapple, or berries all work. Adjust sugar and cornstarch as needed based on fruit juiciness.
Do I need to peel mangoes?
Yes, always peel mangoes. The skin is tough and doesn’t soften when baked.
Can I make this vegan?
Yes! Use coconut oil or vegan butter in the crumble topping. The rest is already plant-based.
Why use cornstarch?
It thickens the fruit juices into a luscious sauce. Without it, you’ll have soup instead of saucy fruit.
How do I cut a mango?
Slice along both flat sides of the pit, score the flesh in a grid, then scoop out the cubes with a spoon.
Can I double this recipe?
Yes! Use a 9×13-inch pan and bake for an extra 5-10 minutes until golden and bubbling.
Nutritional Information
Per Serving (1/8 of recipe, without ice cream):
- Calories: 295
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 85mg
- Total Carbohydrates: 47g
- Dietary Fiber: 3g
- Sugars: 31g
- Protein: 3g
Key Nutrients:
- Vitamin C: 45% DV (from mango)
- Vitamin A: 20% DV (from mango)
- Iron: 8% DV
- Fiber: 3g
Health Benefits:
- Mangoes are rich in vitamins A and C
- Good source of dietary fiber
- Antioxidants from mango and oats
- Whole grains from oats
Notes:
- Adding ice cream adds approximately 150-200 calories per serving
- Can be made lower in sugar if using very sweet mangoes
- Oats provide heart-healthy fiber
- A treat best enjoyed in moderation!
Why This Recipe Works
The magic of mango crumble lies in several key principles:
Fruit Selection: Ripe mangoes have natural sweetness and pectin that helps create a jammy, saucy filling when baked.
Acid Balance: Lime juice brightens the mango flavor and prevents it from being cloyingly sweet, creating depth and complexity.
Starch Thickening: Cornstarch absorbs the abundant mango juices and transforms them into a glossy, thick sauce that coats the fruit.
Cold Butter Technique: Cold butter creates steam pockets as it melts during baking, resulting in a light, crispy topping with perfect texture.
Oats Addition: Oats add nutty flavor, texture, and help absorb any extra moisture from the fruit, preventing sogginess.
Sugar Caramelization: Brown sugar in the topping caramelizes during baking, creating that irresistible toffee-like flavor and golden color.
Temperature Contrast: Serving warm crumble with cold ice cream creates sensory excitement—the contrast makes both elements taste better.
The Final Crumble
This Mango Crumble is the tropical dessert that proves classics can always be reinvented. It takes the beloved, comforting concept of fruit crumble and gives it a sunny, exotic twist that feels both familiar and exciting. The combination of jammy, caramelized mango with that buttery, crunchy, oat-studded topping is nothing short of magical.
What makes this recipe so wonderful is its perfect balance—sweet but not cloying, tropical but still comforting, simple but impressive. It’s the kind of dessert that works equally well at a backyard barbecue or an elegant dinner party, and it’s forgiving enough for beginners while delivering results that’ll make you look like a pro.
Whether you’re looking for a way to use those perfectly ripe mangoes, want to try something different from the usual berry crumbles, or just need a taste of the tropics in dessert form, this recipe delivers. Serve it warm with a scoop of vanilla ice cream melting into those golden mango juices, and you’ve created a moment of pure bliss.
This is the dessert that’ll have people asking “what IS this amazing flavor?” and coming back for seconds. Make it once, and it’ll become your go-to tropical treat.
Happy baking, and enjoy every buttery, tropical, crumbly bite! 🥭✨🍨
Yields: 8 servings
Prep Time: 15 minutes
Bake Time: 35-40 minutes
Total Time: 50-55 minutes
Difficulty: Easy
