Mango is a great summer fruit and what's not to love? Their generally sweet taste and soft, pulpy texture are refreshing in every sense of the word. Personally, my parents have mango trees in their garden and every summer, we have so many mangos. Maybe that's why I'm such a fan of this juicy fruit.
Last year, I shared this easy recipe for mango cup desserts and this year I came up with this Mango Crumble recipe. The recipe is very easy to make as usual and the outcome is delicious!
You do not generally find many recipes of baked cakes containing mango, maybe because it is a summer fruit I am not sure, but I think that the sweet taste of mango can elevate any dessert.
The mango crumble cake is vegan so there is no dairy in it and it can fit when you need parve cake or if someone is allergic to dairy. If you do want it to be dairy, just switch the coconut oil with cold butter. I used purified coconut oil because I prefer to avoid coconut flavor in this recipe, if you want the cake to be healthier and you don’t mind the coconut flavor, use non-purified coconut oil.
If you want, you can switch the mango to a different fruit that you like or if you are using frozen mango instead, be sure to thaw it first.
Enjoy these summer days as much as possible and tell me if you liked this easy mango crumble recipe:
- 5 mangos peeled and cut to cubes
- 1 cup sugar
- ¼ cup pecan nuts, chopped
- ½ cup (100 grams) coconut oil (refrigerated so it is solidified)
- 1¼ cups flour
- ¼ cup lemon juice
- In a blender, blend the flour, pecans, sugar and coconut oil to a crumbly mixture.
- Place the crumbs in a bowl and set in the fridge to cool for one hour.
- Set the oven to 180°C / 350°F fan.
- In a cake tin, mix the cut mangos and lemon juice.
- Sprinkle the cooled crumbs on top of the mangos.
- Bake the cake for 35-40 minutes.
- The cake is ready when the crumbs are golden and the mangos are bubbling.
- Dig in and enjoy!
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