If a date doesn’t appreciate my food puns, I’m going to have to let the mango! Couldn’t resist a crumble food pun!
This mango and raspberry vegan crumble is sure to be your go-to sweet treat for summer. The crumble is low in sugar and high in flavor. The recipe is also versatile for every season. As in-season fruits change, you can swap out the mango and raspberry for peaches, apples, blueberries…really any fruit you’d like. The base recipe will stay the same regardless!
It Take Two to Mango
Before this year, I hadn’t ever baked with mango. The fruit was never on my radar to pick up while out shopping. Dried mango was just a delicious snack for road trips. That all changed when I started receiving Misfits Market boxes every month. Misfits Market is an online grocer that offers affordable ingredients and reduces food waste. Feel free to follow the link and use my referral code for $10 off your first shipment. (Please note that I receive a credit for every new subscriber).
Mango is the national fruit of India and found in tropical and warm climates. There are over one hundred variants of mango. The fruit is generally sweet and has a soft, pulpy texture. Mango is perfect in chutneys, drinks, as well as dessert dishes. Some variants of mango are also used in savory dishes.
Baking with Mango
For this recipe, I decided to try my hand at baking with fresh Tommy Atkins mango. However, other variants would work and so would frozen diced mango. The Tommy Atkins variant is not considered the sweetest, it has a long shelf-life and does not bruise easily. With the subtle sweetness of the mango , the tartness of the raspberry really elevates this recipe and adds the natural sweetness.
- 8×8 glass baking dish
- Parchment paper
- Microwave safe bowl
- Mixing bowl
- Cutting board
- Measuring cups
- Measuring spoons
- Wire cooling rack
- 1/2 cup unsalted plant-based butter, melted
- 1 1/2 cup all-purpose flour (spooned and leveled)
- 3/4 cup old-fashioned rolled oats (not quick oats)
- 1/3 cup dark brown sugar, packed
- 1 tsp ginger
- 1/2 tsp salt
- 1 1/2 cup coursely chopped fresh mango (can substitute frozen mango but leave frozen until time to use)
- 3/4 cup whole fresh raspberries
- 2 tbsp fresh lemon juice
- 1 tbsp granulated sugar
- 1 tbsp corn starch (2 tbsp if using frozen fruit)
- Preheat oven to 350F and line an 8×8 baking dish with parchment paper or grease dish
- In a large, microwave safe bowl melt the butter in 30 second increments
- Add the flour, oats, sugar, ginger and salt to the bowl with the melted butter and combine with rubber spatula. Mixture will be dry and sandy with some larger crumble pieces
- Set 1 full cup of the mixture aside for later
- Transfer the rest of the dry mixture to the baking dish and evenly pack into a smooth, flat crust. Pack it well
- Juice lemon to get fresh juice
- In a clean mixing bowl, add mango, raspberry, lemon juice, sugar, and corn starch and toss to combine
- Evenly distribute fruit layer over packed crust
- Evenly sprinkle the remaining 1 cup of crumble topping over the mixture
- Bake for 40-50 minutes until topping appears set and fruity filling is bubbly along the edges. Begin monitoring at 40 minutes but may take longer. Watch the bars, not the clock
- Remove pan from oven and place on wire cooling rack for at least an hour before slicing and serving. *After an hour, I pop the pan into the fridge to further set
- Bars will keep in airtight container for up to a week or can be frozen for up to 3 months