Description
A warm Mango Crumble made with juicy diced mango, lemon, and a buttery vanilla crumb topping. Serve it with vanilla ice cream for an easy homemade dessert.
Ingredients
Scale
- 1½ pounds mango, diced
- ¼ cup granulated sugar, for the mango filling
- Zest from ½ lemon
- Juice from ½ lemon
- 1½ cups all-purpose flour
- ¾ cup cold butter, diced, 6 ounces
- ¾ cup granulated sugar, for the crumble dough
- 1 teaspoon vanilla extract
- 2 tablespoons cold water
- ½ teaspoon sea salt
- Vanilla ice cream, optional, for serving
Instructions
- In a bowl, combine diced mango, ¼ cup granulated sugar, lemon zest, and lemon juice. Stir gently, then set aside.
- Preheat the oven to 350°F.
- In a food processor, combine flour, cold diced butter, ¾ cup granulated sugar, vanilla extract, and sea salt.
- Pulse several times until the mixture looks crumbly. Do not overmix.
- Add water and pulse several more times until the crumbly dough holds together when pinched.
- Add half of the crumble dough to a 7.5-by-9.5-by-2-inch glass baking dish.
- Gently press the crumble dough into the bottom of the dish.
- Spoon the mango filling evenly over the bottom layer.
- Sprinkle the remaining crumble dough over the mango filling.
- Bake for 45 to 50 minutes, until golden on top and bubbling around the edges.
- Cool at room temperature before serving.
- Serve with vanilla ice cream, if desired.
Notes
- Use ripe but firm mangoes for the best texture.
- Keep the butter cold so the crumble topping bakes tender and crumbly.
- For a vegan version, use cold plant-based butter and dairy-free vanilla ice cream.
- Let the crumble cool before serving so the filling can thicken.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 35
- Sodium: 165
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 3
- Protein: 4
- Cholesterol: 46