One of my favorite desserts to make is Apple and Mango Crumble. It’s simple, quick to prepare and bakes in the oven for just 30 minutes. There is no better combination than ripe juicy mangoes, fresh apples and cinnamon. This Apple And Mango Crumble is such a wonderful way to use up any extra fruit in the house.
Mango & apple cashew crumble
- 10m prep
- 45m cook
- 6 servings
- 11 Ingredients
- 3 Method Steps
- 3 granny smith apples, peeled, cored, sliced
- 1/4 tsp ground nutmeg
- 1 cup (90g) rolled oats
- 1/3 cup (55g) wholemeal plain flour
- 2 tbsp brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp canola oil
- 1/4 cup (20g) shredded coconut
- 1/3 cup (55g) cashews, roughly chopped
- 425g can sliced mango, drained, cut into strips lengthways
- Ice cream or yoghurt, to serve
- First, preheat the oven to 180°C. Apples and nutmeg should be combined in a 1.5L ovenproof dish. a 15 minute bake. Place aside.
- Step 2In the meantime, process the oats, flour, sugar, cinnamon, and oil for 5 seconds in a food processor. Add the cashews and coconut by stirring.
- Step 3: Place the slices of apple and mango in that order. Over the top, evenly distribute the crumble mixture. 30 minutes of baking or until golden. With ice cream or yoghurt, serve warm or cold.
Mango Crisp Dessert
Servings:6 to 8 servings
Yield:1 fruit crisp
|Nutrition Facts (per serving)|
(Nutrition data is calculated using an ingredient database and is only a rough approximation.)
Bright, juicy mangoes make a delectable fruit crisp for the summer. All the delicious flavor of a fruit pie is included in a fruit crisp, but with far less preparation. The less time-consuming crumble topping is used in place of the more labor-intensive pastry crust. The only steps required are to combine the ingredients, stir, and then scatter the crumbs over the fruit mixture. There is no rolling or chilling required. It’s that simple!
Fresh mangoes, cinnamon, and other spices come together in this mango crisp to create a special sweet treat that would go nicely with any supper. Feel free to add some sliced apples, peaches, or pears if the mango isn’t thin enough. Alternatively, for more color and flavor, mix in some fresh blueberries or strawberries into your mango filling. The sweetness of the mango can be countered with a tiny amount of sliced rhubarb.
If you prefer not to handle fresh mangoes, check for ready-to-eat sliced fresh mangoes in the produce section of your local supermarket.
- 5 mangoes, about 5 to 6 cups diced or sliced
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon, divided
- 2 tablespoons lemon juice
- 1/4 teaspoon pure vanilla extract
- 1 heaping tablespoon cornstarch
For the Topping:
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 5 tablespoons (2 1/2 ounces) unsalted butter, softened
- 1/2 cup brown sugar, packed
- Whipped cream, sweetened, optional
- Vanilla or butter pecan ice cream, optional
- Cinnamon sugar, for sprinkling, optional
Steps to Make It
- Set the oven to 350 degrees.
- 1 1/2 quart baking dish with butter.
- Mangoes should be diced or sliced, along with vanilla, lemon juice, cinnamon, and granulated sugar. Mix with a toss, and then add the cornstarch.
- Place the prepared baking dish with the mango filling mixture inside.
- Combine the flour, oats, and brown sugar in a fresh bowl. Mix well. With a fork, pastry cutter, or your fingertips, combine the mixture with the softened butter until crumbly.
- Over the mango filling, evenly distribute the crumb mixture.
- When the topping is golden brown and the filling is bubbling, bake the mango crisp in the preheated oven for 35 to 40 minutes.
- Mango crisp may be served hot, cold, or at room temperature.
- If desired, garnish each serving with a dollop of ice cream or sweetened whipped cream and a sprinkle of cinnamon sugar.
- Store the leftovers in the refrigerator with a cover on.
- The rolled oats provide the crisp topping a fantastic texture, but if you’d like it to have even more crunch, feel free to add some chopped pecans, walnuts, or slivered almonds.
- When it comes to mango ripeness, the color is irrelevant. Squeeze the mango gently; a ripe mango will give just a little. At the end of the stem, it could smell fragrant and fruity. 1 to 1 1/2 cups of diced or sliced mango can be obtained from a single mango, which weighs about 12 to 14 ounces.
Mango Oatmeal Crumble Bars
Oatmeal Mango Bars: Loaded with sweet, fresh mango, these buttery bars are delicious! It just takes 10 minutes to prepare, is a family favorite, and is really simple because the crust and crumble are one and the same.
Recipe for Simple Mango Dessert
It only takes a few minutes to prepare these simple, one-bowl mango crumble bars without the need of a mixer.
The recipe is an adaptation of my Strawberry and Blueberry Oatmeal Crumble Bars. I only substituted Mango. Additionally, I have a recipe for Raspberry Oatmeal Crumble Bars that substitutes raspberry preserves for real fresh raspberries.
There is no separation between the crust and the oatmeal crumble topping. Such recipes are my favorites because there is one fewer step and bowl to wash!
The natural sweetness of the mangos provides the majority of the sweetness in the mango bars, which aren’t too sweet and have a strong mango flavor in every mouthful.
The bars are ideal for breakfast on-the-go, brunch, snacking, or a nutritious dessert. They are supple and soft, but the oats give them a subtle chewiness, and I really adore anything with a crumble topping.
What’s in the Mango Bars?
You probably already have the components for this recipe in your pantry and refrigerator. This dessert is also egg-free.
You’ll need the following to prepare this simple mango dessert:
- Old-Fashioned Whole Rolled Oats
- Granulated sugar
- Light brown sugar
- Fresh Mangoes
- Lemon juice
How to Make Mango Bars
Making the buttery oatmeal crumble topping is the first step. To do this, melt the butter in a big bowl and then stir in the flour, oats, salt, and two kinds of sugar. All of that should be combined. At this point, the mixture ought to be sand-like and dry.
Transfer the remaining ingredients to a greased 8-inch baking sheet, setting aside one cup of the mixture for the oatmeal crumble topping. With your hands or a spatula, press the mixture into the pan to create a crust layer.
Make the crust and crumble topping first, then the mango filling. Mango dice, cornstarch, sugar, lemon juice, and the topping you produced earlier should all be combined in the same bowl. Spread the mango mixture over the crust after tossing to incorporate.
Prior to baking, top the mango layer with the remaining crumble topping. Bake the bars just until the crumble topping is beginning to turn golden and the edges are firm.
What Type of Mangoes Should I Use?
Mangos are similar to apples in that they come in dozens and dozens of distinct varieties. Even though you might not frequently encounter them in your grocery store, there are a ton of different kinds.
In Puerto Vallarta, Mexico, where I frequently visit, as well as in more tropical regions, I used fresh atalfo mango, which is simple to get there. I adore these mangos because they have a wonderful texture akin to a ripe peach and are naturally pretty sweet. They are also not stringy.
The Tommy Atkins mangos, which are also fine, are the fresh mangoes that we frequently see in the United States. These are also the varieties of mango that are frequently found in frozen mango bags from Trader Joe’s.
If you press a mango, it should give a little and be ripe, sweet, and juicy. Wait a few more days if they are extremely hard. When inspecting an avocado, peach, or nectarine, you should wait a few days if it is extremely hard or green.
Tips for the Best Mango Bars
They make a terrific dessert to prepare in advance. These bars should not be consumed hot from the oven.
The mango bars need at least an hour to cool and set, so I prepare them the night before and leave them out to cool all night. The bars will shatter in your hands if you attempt to cut into them immediately away, perhaps burning the roof of your mouth.
If packed tightly in a freezer bag or other freezer-safe container, these bars freeze exceptionally well and can be kept in the freezer for up to six months. Therefore, when mangos are in season (June and July in the US), go ahead and make a pan or two of these bars, and then freeze them for when you need a little treat.
You can easily swap out the mango for fresh, ripe peaches, nectarines, or any stone fruit in the same amount if you don’t have any mango on hand.
Can I Use Frozen Mango?
Although fresh is best, frozen mangos are okay. If you use frozen, allow the mango to fully thaw at room temp and discard any excess juice or water that is released. Don’t incorporate that liquid into the recipe or the bars will be really soft, mushy, and may not set up.