Mango Peach Coconut Crumble

Mango Peach Coconut Crumble is an incredible combination of tropical and local flavours that combine to make one fantastic comfort food dessert. A scoop of good vanilla or coconut ice cream makes it even better.

Mango Peach Coconut Crumble.

Originally published Aug 25, 2013. 

Good morning from Philadelphia. I’m on vacation with the family, eating my way up the American east coast. 

I’m up in the early morning light in the city of brotherly love just in time to share this seasonal dessert recipe for your Sunday dinner.

Fresh or frozen peaches both work well in this simple recipe idea.

What an incredibly delicious combination of flavours in this mango peach coconut crumble. A scoop of vanilla ice cream completes this comfort food dessert.

Mango Peach Coconut Crumble.

Regular readers will know by now that peaches are my favourite summer fruit. I can’t get enough of them, especially in delicious desserts.

Diced Mango is great in season, but I’ve used frozen as well.

Our most recent family dinner dessert before we embarked on our road trip from Savannah to Boston, included them in combination with ripe juicy mangoes in this wonderful comfort food dessert.

Dried (desiccated) unsweetened coconut is best for this recipe.

To add a further tropical touch to the crumble, I included some dried coconut but if you are not partial to coconut, you can just substitute oatmeal instead.

Wonderful with some good vanilla or coconut ice cream too.

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If you’re crazy for peaches like us, you’ll definitely want to check out this collection of OUR BEST PEACH RECIPES.

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Mango Peach Coconut Crumble

Yield: 10 or more servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

This tropical crumble is an incredible combination of flavors that combine to make one fantastic comfort food dessert. A scoop of good vanilla or coconut ice cream makes it even better.

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Ingredients

For the fruit layer

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• 1/2 cup sugar
• 1 1/2 tbsp corn starch
• pinch cinnamon
• pinch salt
• 1 1/2 tsp pure vanilla extract
• 2 tbsp lemon juice
• 3 large peaches diced
• 2 small mangoes diced

For the coconut crumble topping

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• 1 1/2 tsp baking powder
• 1 1/4 cups unsweetened dried coconut
• 3/4 cup brown sugar
• 1 1/2 cups flour
• 1 cup butter, cut in small cubes

Instructions

For the fruit layer

1. You will need about 5 - 6 cups of fruit in total between the mango and peaches.
2. Mix together the sugar, corn starch, cinnamon and salt.
3. Toss together with the fruit mixture.
4. Mix in the vanilla and lemon juice.
5. Mix together well and pour fruit mixture evenly into the bottom of a 9x9 or 8x12 inch glass baking dish. A 10 inch deep dish pie plate works well too.

For the coconut crumble topping

1. In a large bowl toss together the baking powder, coconut, flour and brown sugar.
2. Using your fingers, rub the butter thoroughly through the dry ingredients.
3. When the butter has been fully incorporated you should be able to press it together in your hands and it should hold together.
4. Break off small chunks and scatter them evenly over the surface of the prepared fruit. Press down lightly.
5. Bake for 40- 50 minutes at 350 degrees F. The fruit should be bubbling and the crumble should be evenly golden brown when it is fully baked.
6. Allow to cool for at least 20 minutes before serving.

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Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 460Total Fat 26gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 6gCholesterol 49mgSodium 242mgCarbohydrates 57gFiber 4gSugar 38gProtein 4g

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