Mango Crumble

By David Tanis

Updated June 3, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(225)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

FOR THE TOPPING

  • ¾ cup/96 grams all-purpose flour

  • ½ cup/110 grams light brown sugar

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cardamom

  • ¼ cup/65 grams salted butter, melted

FOR THE FILLING

  • 4 cups mango, peeled, pitted and cut into 1-inch pieces (about 4 to 6 mangoes)

  • ½ cup/100 grams granulated sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon lemon juice

  • ½ teaspoon ground cardamom

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

65 grams carbs; 23 milligrams cholesterol; 344 calories; 2 grams monosaturated fat; 6 grams saturated fat; 9 grams fat; 3 grams fiber; 77 milligrams sodium; 3 grams protein; 50 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
225 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Carrie

I cut back on flour and added oatmeal and pecans to make “crispier.” Also cut back on sugar in topping and filling. It was plenty sweet and delicious!

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!!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.