Mango and Pineapple Crumble Recipe | Vegetarian Times Skip to main content

Mango and Pineapple Crumble

A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.



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½ cup all-purpose flour
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⅓ cup old-fashioned rolled oats
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¼ cup plus 3 Tbs. packed light brown sugar, divided
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1 ¼ tsp. ground cinnamon, divided
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¾ tsp. grated nutmeg, divided
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¼ tsp. ground allspice, divided
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¼ tsp. salt
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5 Tbs. chilled vegan margarine, cut into pieces, divided
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½ cup raw pecans, coarsely chopped
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2 Tbs. unsweetened shredded coconut
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3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 ½ cups)
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½ pineapple, peeled, cored, and cut into 1-inch cubes (2 ½ cups)


1. Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.

2. Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.

3. Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.

Nutrition Information: 

3 g
Total Fat: 
17.5 g
Saturated Fat: 
5.5 g
49 g
0 mg
204 mg
4 g
33 g
Serves 6

Comments on this Recipe

Disappointed that the nutritional information is not included in the printed version. Also the printing is so small. Would like to give copies to family and friends. This is the only place I visit for recipes where the printed version is so unsatisfactory. Would like to see it improved.

Thought you might like this recipe

Mang and pineapple... Different but sounds great.