Mango Crumbles

You know that feeling when mangoes finally go on sale and you buy way more than humanly possible to eat? Yeah, I did that last weekend. Instead of letting half the haul sulk in the fridge, I made a crispy, buttery mango crumble that fixed dinner, dessert, and my pride. Want something simple, bright, and slightly tropical that impresses without drama? This is it.

I’ve tweaked this recipe a few times—sometimes I go full coconut, sometimes I sneak oats into the topping for crunch. If you like muffins, you’ll probably like the texture here too; I once adapted ideas from a great muffin recipe I adore for inspiration: best-ever mango muffin recipe. Trust me, your kitchen will smell like summer and your neighbors will get jealous.

Why You’ll Love This Recipe

• Fast and forgiving — You won’t need culinary precision to nail this.
• Sweet-tart mango filling pairs perfectly with a crunchy topping.
• Vegan-friendly option — use coconut oil instead of butter and you’re golden.
• Great for using extra fruit — no mango left behind.
• Makes amazing leftovers — cold or reheated, it stays delicious.

Ingredients You’ll Need

• 2 ripe mangoes, peeled and diced
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/4 cup coconut oil or vegan butter, melted
• 1/2 teaspoon cinnamon
• Pinch of salt

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 350°F (175°C). I always double-check the rack position; center gives the most even golden top.

STEP 2

In a bowl, combine diced mangoes and lemon juice. Mix well and set aside. The lemon keeps the mango bright and stops it from being overly sweet.

STEP 3

In another bowl, mix flour, oats, brown sugar, melted coconut oil, cinnamon, and salt until crumbly. Use your fingers or a fork; I finger-massage the mix like I’m making stress dough. It should clump when squeezed.

STEP 4

In a baking dish, spread the mango mixture evenly across the bottom. Use a 9×9 or similar; depth matters less than evenness.

STEP 5

Top with the crumble mixture, evenly covering the mangoes. Press gently so you get nice clumps that will crisp up.

STEP 6

Bake for about 25–30 minutes or until the top is golden brown and crispy. Your house will smell ridiculous in the best way.

STEP 7

Let cool slightly before serving. Enjoy your delicious mango crumbles! Serve warm with ice cream, yogurt, or just on its own.

Pro Tips for the Best Results

• Choose ripe but firm mangoes — they hold texture during baking.
• Don’t overmix the crumble — you want chunks, not dust.
• Toast the oats lightly before mixing for extra nuttiness.
• Adjust sugar to taste — if your mangoes are very sweet, cut the brown sugar a bit.
• Use a shallow dish for faster, more even baking.
• For extra crunch, add a handful of chopped nuts to the topping.

Fun Variations & Topping Ideas

Variations:

• Coconut Lover: Replace half the flour with shredded coconut and use coconut oil.
• Spicy-Sweet: Add a pinch of ground ginger or cardamom to the filling.
• Berry-Mango Mix: Toss in 1 cup of blueberries or raspberries with the mango for a tangy twist.
• Gluten-free: Swap the flour for a 1-to-1 gluten-free blend.

Toppings:

• Vanilla ice cream (classic, don’t fight it).
• Coconut yogurt for a tangy, dairy-free option.
• Toasted almonds or pecans for crunch.
• A drizzle of honey if you like extra sweetness.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months—package tightly to avoid freezer burn.

To reheat:

• Oven: Warm at 325°F (160°C) for 10–15 minutes; the topping crisps nicely.
• Microwave: Heat individual portions for 30–60 seconds; topping softens, so this is for convenience.
• Thaw frozen portions overnight in the fridge then reheat in the oven for best texture.

FYI, reheating in the oven gives the best return to crunchy glory.

Leftover ideas

• Spoon warm crumble over pancakes for a mango-themed breakfast.
• Stir a small portion into morning oatmeal for a sweet surprise.
• Blend with yogurt for a quick parfait—layers look fancy, require zero talent.
• Crumble into smoothies for texture and a sweet mango kick.

Frequently Asked Questions (FAQ)

Can I use frozen mango instead of fresh?

Yes. Thaw and drain any excess liquid before using. Frozen mango will be softer, so bake a little less time if the filling runs.

Can I make this nut-free?

Absolutely. The base recipe uses no nuts. Skip any nut toppings or swaps and you’re safe.

Will the crumble be too sweet with ripe mangoes?

Not usually. Taste the mango first; reduce brown sugar by 1–2 tablespoons if the fruit reads very sweet.

Can I make this ahead for a dinner party?

You can assemble it a few hours before and refrigerate; bake right before guests arrive to get that fresh aroma.

How do I make it crispier?

Use a mix of oats and a bit more coconut oil or butter in the topping, and serve from a hot oven.

Conclusion:

This mango crumble hits that sweet spot between “easy weeknight dessert” and “wow, you baked this?” It uses simple pantry staples, celebrates ripe mango flavor, and fits vegan and gluten-free swaps without drama. If you try it, share how you tweaked the topping—did you go coconut-y or nutty? I want to know.

For another simple take and extra inspiration, check out this Easy Mango Crumble Recipe | by Leigh Anne Wilkes — it gave me one of my favorite topping ideas.

Please leave a comment and a rating if you make it; I read every one and low-key live for your tweaks. IMO, this is the easiest way to turn too-many-mangoes into pure kitchen victory. 😉