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
4(62)
Notes
Read community notes

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.

Ratings

4 out of 5
62 user ratings
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Cooking Notes

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.

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.

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.

leah

For very ripe ataulfo/Manila mangoes, I would keep them raw and simply sprinkle the baked crumble on top, no additional sugar needed. Perhaps add a dollop of yogurt or vanilla ice cream will gild the lily. For the other kind of mango, the 'Indian' kind, baking as in this recipe will definitely work.

Lisa B

I halved the recipe and made it in two cocottes which worked out perfectly. I thought it was too sweet with the amount of sugar it called for, so next time, I’d probably decrease the sugar and add a bit more lemon juice for a bigger punch.

Trish

Delicious. I added ripen nectarines and apricots to get 4 cups of fruit. Wonderful

suz

I am so disappointed. This is far too sweet even though I reduced the amount of sugar called for. I am sure there is a far better version of this out there.

Sandy

The recipe doesn’t mention a need to grease the dish, but there is one!

Gail

The mangoes were so juicy, I should have increased the cornstarch. Delicious!

Gaby

Really simple and tasty. Next time, I'm doubling the cardamom, tho because I didn't really taste it.

Stephanie L

Cardamom is a favorite spice, so I keep pods and grind the seeds when needed. The flavor is more pronounced that way. It was lovely in this dessert.

Yehudit R

Mangos aren't in season, so I used ripe apricots. Worried about so much cinnmon because the apricots have such a delicate flavor, but included the full amount anyway, and the cinnamon did not overwhelm the fruit. Yummy!

Eva

nice, take less sugar and eat with Greek yogurt

93209618

I like cardamom enough to chew on the pods, but I made this as directed with a mix of 3 very-ripe and 1 barely-ripe mangoes (the red & green ones), and the cardamom flavor is overpowering! I can't understand those who comment that they cut back the cinnamon and went heavier on the cardamom—I'd do the opposite if I made this again (but I won't).

leah

For very ripe ataulfo/Manila mangoes, I would keep them raw and simply sprinkle the baked crumble on top, no additional sugar needed. Perhaps add a dollop of yogurt or vanilla ice cream will gild the lily. For the other kind of mango, the 'Indian' kind, baking as in this recipe will definitely work.

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.

Terrance Heath

We love mangoes in my house, so this was one I had to try. I couldn’t resist sneaking a tiny taste once it cooked a bit, and it was as good as I’d hoped it would be. The only change I made was to add a teaspoon of vanilla to the filling to enhance the flavor even more. When, not if, I make it again, I may experiment with the spices. Someone else mentioned that cinnamon might be too strong and overpower the mango flavor. I didn’t find that, but I may substitute the cinnamon with coriander.

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.

Maria

Just made this with a Trader Joe’s frozen mangoes, slightly thawed. One bag is exactly four cups so just dump it in. Used a rather heavy hand with the cardamom and light with the cinnamon; added chopped pecans to the crumble. Perfect effort/reward ratio: little work, delicious result.

Walter J. Freeman

Excellent. Made half Rx with 300g, two fresh Ataulfo (Honey) mangoes. Used Splenda in filling at the rate of 11g Splenda/0.5c sugar. Worked beautifully. Will make again. Aqua-Calc.com lists 165g/cup of mango, FYI. So 4 cups would be ~660g. Rx came out as 2.19cals/g, which for the metrically challenged is equivalent to 219 cals/3.5 oz (100g).

Kathy

How did it turn out with the frozen chunks?

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