Mangoes are a luxurious fruit making a mango crumble is a deluxe dessert. ‘Mangos the King of Fruits’ taste so good that people forget they are full of health benefits.
This crumble is wheat-free, sugar-free and made with healthy ingredients.
As I don’t use sugar for my baking I often use stevia which is the healthy option. The stevia plant is incredibly sweet and also incredibly good for you. The leaf is 30 times sweeter than sugar while extracts are 300-400 times sweeter. The best stevia will, therefore, be the one that retains some whole food value and is water-based. Liquid forms will be less processed. Go here to learn How to Get the Best Stevia Without the Bitterness
Coconut oil is actually 
very good for us. In tropical climates like Polynesia, Sri Lanka and the Yucatan where they have a diet high in coconut oil, the people are healthier, have less heart disease, cancer, and colon problems than unsaturated fat eaters. It is now accepted that there is good cholesterol and there are good saturated fats. Learn the 12 benefits of Coconut Oil, this newly declared an Amazing SuperFood.
Coconut sugar is made from the sap of coconut flowers by boiling it down to dry sugar blocks or a soft paste or a granulated form. Coconut sugar contains a higher amount of nutrients compared to brown sugar as it has some amounts of nitrogen, phosphorus, potassium, chlorine, magnesium, sulfur, and micronutrients.
Oats are a low-calorie food that provides high levels of fiber and low levels of fat. They help tp stabilizes blood sugar and reduces the risk of diabetes while removing bad cholesterol.
If you want gluten-free oats, here is a very good one Harvest Gluten Free Organic Rolled Old Fashioned Oats which is good for cooked oatmeal porridge. For making a crumble, it is better to have one like this: Bob’s Red Mill Gluten-Free Quick Cooking Rolled Oats
Brown Rice Flour has become a staple in my baking adding fiber and nutrition. It assists in weight loss, helps reduce cholesterol and balances energy. It is low cost and adds a somewhat dry gritty crumbly texture.
Ginger is a wonderful herb superfood full of health benefits. Spicy aromatic ginger adds a unique flavour to meals and beverages. The many wonderful health benefits of ginger also cause the cells of my body to glow with gratitude. Chinese medicine and Indian Ayurvedic medicine have used ginger to help cure and prevent health problems for thousands of years. In the west, we are just learning how valuable it is.
When we think of cinnamon we usually imagine delicious pastries or a hot drink but cinnamon is also full of health benefits. These benefits are backed by valid scientific research. It is helpful from lowering “bad” HDL cholesterol levels to lowering blood sugar levels.
Almonds are very tasty and so beneficial for our health. They are my favourite nut; most mornings I add 7 to 10 almonds to my breakfast.
For this recipe and all my recipes, I use Himalayan salt which is actually good for you!
Mango Crumble
Ingredients
Base
- 3-4 cups mangoes (3-4 large sweet ripe mangoes)
- 1/2 tsp ground cinnamon
- 1/2-1 Tbsp grated fresh ginger
Crumble Topping
- 3/4 cup brown rice flour
- 2 cups oatmeal flakes
- 1/4 tsp Himalayan salt
- 1/3 cup coconut oil
- 1/4 cup coconut sugar, or sucanat or rice syrup
- 1/2 tsp stevia placed in 3 tbsp of water
- 1/2 cup almonds
Instructions
Crumble Base
- Peel and slice the mangoes
- Place mangoes in a baking dish.
- Sprinkle with cinnamon and ginger
Crumble Topping
- Mix oil, sweetener of choice and stevia/water together in a bowl.
- Add brown rice flour and salt to wet mixture.
- Mix in well.
- Add oatmeal and mix in well.
- Mix thoroughly with fingers.
- Sprinkle on top of the fruit.
- Chop the almonds and sprinkle the chopped almonds on top.
- Pat down firmly.
- Bake at 350º F. oven for approximately 40 minutes.
- Now serve your delicious mango crumble for dessert.
If you like mango and enjoyed this mango crumble then how about a few more ways to eat mangos.
More Mango Recipes
Sweet Mango Banana Smoothie for Breakfast or a Snack – A sweet mango banana smoothie for breakfast or a snack is simply delicious. It is a naturally sweet smoothie that is quick and easy to make. Also, it is full of superfood fruits which means you will be getting lots of nutrients from a dessert-like smoothie.
Cucumber-Mint-Mango Lightness – This cucumber mango drink is so hydrating for hot summer days. Of course, it is super tasty and healthy too. It uses an unripe mango.
Mango Squares: wheat-free, egg-free, dairy-free are so delicious.
Mango Chutney is So Tasty and Healthy Too – It is made without white sugar and white vinegar so it is much healthier. This is a great condiment to serve with a delicious curry.
More Delicious Crumble Recipes
Delicious Peach Berry Crumble -This peach berry crumble is delicious and makes a wonderful dessert!
Pear Hazelnut Crumble -This is a very healthy dessert filled with healthy pears, coconut oil, oats and the hazelnuts which go so well with the pears making it extra yummy. In the fall I picked so many pears from a friend’s tree that I had to get creative and this is one very yummy result.
Delicious Plum Crumble is a Healthy Dessert – This plum crumble is delicious and very healthy too because there is no white sugar in it. Also, it is extremely easy to make this dessert.
Saskatoon Crumble – As you will know by reading my article The Best Berry, Saskatoons are my favorite and I am happy to eat them just as they are. For fun I do enjoy a crumble or pie so here is the yummy crumble recipe.
Strawberry Crumble – This delicious crumble recipe is sugar-free, gluten-free, and dairy-free. I make this from the strawberries I grow, which are of course organic. It is important to use organic strawberries as they are one of the Dirty Dozen.
Blueberry Crumble Is Delicious And Very Healthy – This blueberry crumble recipe is so yummy and easy to make. It is very healthy too without all that sugar that a crumble usually has. Also, if you use gluten-free oats then it is gluten-free too.
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The Deluxe Mango Crumble is not gluten free. Oats have gluten.
Eva, I know there has been much controversy about whether oats is a gluten grain. There have been recent studies showing that oats are not the source of a celiac reaction. Here is one such study: http://www.celiac.com/New-Study-Shows-Eating-Oats-Safe-for-Patients-with-Celiac-Disease
“It is now generally accepted that non-contaminated gluten-free oats are safe for a celiac disease diet, with the exception of a small minority of celiacs who may have an additional intolerance to Avenin.” Says: http://www.celiac.com/categories/Celiac-Disease-and-Oats%3A-Are-They-Gluten%252dFree%3F/
All that said; there is a lot of oats that have been contaminated which cause a a lot of problems for celiacs. The research is saying that milled oats are often contaminated with gluten grains.
I’m confused, Diana. Your directions mention rice syrup but that item is not listed in the ingredients. I looked up sucanat and that is not rice syrup. I’d like to make this recipe. It sounds delicious and healthy.
Gay, thank you for correcting me. what happened is that the original recipe had rice syrup in it but then there was this whole scare about it being filled with toxins which turns out not to the whole story. So I went through the site and changed all my recipes. Looks like sometimes I did not change the directions.
You can use either but really my preference would be rice syrup.
Could you use frozen mango?
Marianne, I am sure you could but it will be mushy which maybe ok. If you do it let me know how t works.
Thanks for this great sounding recipe Diana, and for all that you give!