Mango Crumble

By David Tanis

Updated June 4, 2024

Mango Crumble
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(191)
Comments
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Fruity desserts are the way to go all year round, but especially in summer, when produce is in great abundance, and a crumble is both simple and delicious. Here, tangy mangoes bake until jammy under a crisp crust spiced with cinnamon, cardamom and ginger for an unforgettable contrast in textures.

Featured in: This Easy Party Menu Makes Summer Classics Extra Special

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Ingredients

Yield:4 to 6 servings

    For the Topping

    • ¾cup/96 grams all-purpose flour
    • ½cup/110 grams light brown sugar
    • ½teaspoon ground cinnamon
    • ½teaspoon ground cardamom
    • ¼cup/65 grams salted butter, melted

    For the Filling

    • 4cups mango, peeled, pitted and cut into 1-inch pieces (about 4 to 6 mangoes)
    • ½cup/100 grams granulated sugar
    • 1tablespoon cornstarch
    • 1tablespoon lemon juice
    • ½teaspoon ground cardamom
    • ½teaspoon ground ginger
    • ½teaspoon ground cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

344 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 3 grams dietary fiber; 50 grams sugars; 3 grams protein; 77 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Make the topping: Put flour, brown sugar, cinnamon and cardamom in a medium bowl. Stir in butter and mix together with a fork, leaving mixture crumbly.

  2. Step 2

    Make the filling: Toss together mango, granulated sugar, cornstarch, lemon juice, cardamom, ginger and cinnamon; transfer to a 9-inch pie pan or a similar baking dish.

  3. Step 3

    Sprinkle topping over mango mixture. Bake until bubbling and nicely browned, 35 to 40 minutes.

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Ratings

5 out of 5
191 user ratings
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Comments

Maria

Just made this with Trader Joe’s frozen mangoes, slightly defrosted. One package is exactly four cups— just dump it in the bowl. Used a heavy hand with the cardamom and light with the cinnamon; added chopped pecans to the crumble. Perfect effort/outcome ratio: no work and delicious results.

Heather

This recipe must use small, kidney shaped honey mangoes or something similar. Large Hadens, Kents, Tommy Atkins and other common varieties should give at least 2 cups of chunks per mango, so 4-6 mangoes is way too much. There are huge flavor variations among mango varieties, so experiment to find one you like.

freja

I didn't have enough mangoes for 4 cups. I used fresh blueberries for the remaining cup of fruit. Delicious combination. I eliminated the cinnamon and increased the cardamom and lemon juice. Might make extra topping next time for a crumblier thicker layer.

b

Only had 2 cups of frozen mango chunks so used 2 cups of freshly picked blackberries. Otherwise followed to a T. Scrumptious!

Anjali

This was a hit at our dinner party, a great bookend to an Indian meal. I used 5 Ataulfo (aka Champagne) mangos and it served 4 adults generously. Halved the sugar in the topping and only used a tablespoon in the filling. Definitely be generous with lemon and cardamom in the filling. Using white sugar in the topping leads to a crispier finish. PS you must serve this with a couple scoops of your creamiest vanilla ice cream!!

Fiona

added 1/2 cup toasted coconut flakes to crumb topping! :)

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