Mango Crumble Baked Dessert

This golden mango crumble transforms perfectly ripe mangoes into a decadent dessert that balances tropical sweetness with buttery crunch. My kitchen fills with the most incredible aroma when this bakes, bringing back memories of summer even on the coldest days.

I discovered this recipe during a particularly abundant mango season when my neighbor gifted me more fruit than we could eat fresh. Now it's become our signature dessert whenever mangoes are on sale.

Ingredients

• Fresh mangoes: Bring tropical sweetness and become deliciously soft when baked. Look for mangoes that yield slightly to pressure but aren't mushy.
• Lemon juice: Brightens the mango flavor and prevents browning. Fresh is best but bottled works in a pinch.
• Granulated sugar: Enhances the natural sweetness of the fruit. Adjust depending on your mangoes' ripeness.
• All purpose flour: Forms the foundation of our crumble topping. Measure using the spoon and level method for accuracy.
• Rolled oats: Add wonderful texture to the crumble. Use traditional old fashioned oats not quick cooking for the best crunch.
• Brown sugar: Contributes caramel notes that complement the mangoes perfectly. Dark brown creates deeper flavor.
• Cinnamon: Adds warmth and complexity. Ceylon cinnamon works beautifully with the tropical fruit.
• Salt: Balances sweetness and enhances all other flavors. Even in desserts this small amount makes a difference.
• Cold unsalted butter: Creates those perfect buttery pockets in the crumble. Keep it refrigerated until the last minute.

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 350°F making sure the rack is positioned in the center for even heat distribution. This moderate temperature allows the mangoes to soften perfectly while the topping browns without burning.

Prepare the Mango Filling:

Combine your diced mangoes with lemon juice and granulated sugar in a large bowl. The lemon juice brightens the flavor while preventing oxidation and the sugar draws out some of the mango juices creating a luscious syrup. Toss gently but thoroughly until every piece is coated then transfer to your baking dish spreading in an even layer.

Create the Crumble Topping:

In a separate bowl whisk together the flour oats brown sugar cinnamon and salt until well combined. The thorough mixing ensures every bite of topping will have balanced flavor. Take your cold cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter. Work quickly to prevent the butter from warming too much. Stop when the mixture resembles coarse crumbs with some pea sized butter pieces remaining this texture creates that perfect crumbly consistency.

Assemble and Bake:

Sprinkle the crumble mixture evenly over your prepared mangoes making sure to cover the entire surface. Avoid pressing down as this would compact the topping and reduce its wonderful texture. Place in your preheated oven and bake for 35 to 40 minutes watching for the topping to turn golden brown and the mango filling to bubble around the edges which indicates it has thickened properly.

Cool and Serve:

Allow your crumble to cool for at least 15 minutes before serving. This cooling period allows the filling to set slightly and prevents burning your mouth on molten fruit. Serve warm topped with vanilla ice cream or whipped cream which melts beautifully into the warm dessert.

Save This

My absolute favorite way to enjoy this dessert is sitting on our back porch on a summer evening with a scoop of homemade vanilla bean ice cream slowly melting into the warm crumble. Something about the contrast of temperatures and the way the tropical mango flavor fills the air creates pure contentment.

Storage and Leftovers

This mango crumble keeps beautifully in the refrigerator for up to 4 days tightly covered. The topping will lose some crispness but a few minutes in a 300°F oven will restore that wonderful texture. For longer storage you can freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Perfect Pairings

While vanilla ice cream is the classic companion to any fruit crumble coconut ice cream creates a magnificent tropical flavor combination with the mangoes. For a lighter option try serving with Greek yogurt swirled with honey or a splash of heavy cream. During brunch consider serving small portions alongside savory dishes for a sweet counterpoint.

Mango Selection Guide

The key to exceptional mango crumble is choosing the right fruit. Ataulfo mangoes with their creamy texture and intensely sweet flavor make the absolute best filling. Kent and Keitt varieties also work beautifully. When selecting mangoes gently squeeze them they should yield slightly to pressure but not feel mushy. A ripe mango will often have a sweet fragrance at the stem end. For this recipe slightly underripe mangoes actually hold their shape better during baking while still providing excellent flavor.

Common Queries

→ Can I use frozen mango instead of fresh?

Yes, thaw frozen mango and drain excess liquid before assembling to prevent a watery texture.

→ What type of oats works best?

Rolled oats give the crumble a heartier, crunchier texture compared to quick oats.

→ Is it possible to make it ahead of time?

Yes, prepare and assemble in advance, then bake just before serving for the best texture.

→ How can I serve this dessert?

Serve warm with vanilla ice cream or whipped cream to complement the warm, tangy mango base.

→ Can I add nuts for extra crunch?

Chopped almonds or pecans mixed into the topping add a delicious nutty texture and flavor.

→ How do I store leftovers?

Refrigerate in an airtight container and reheat gently before serving to crisp the topping again.