Easy mango crumble

Easy mango crumble

10 mins
Cooking time
25 mins
Ian Hofstetter

Don’t think you have to wait for summer to enjoy this crumble. It works just as well with canned and frozen mangoes. In fact it works with all sorts of fruit and nuts, such as peaches and pears topped with macadamias or pistachios.


Quantity Ingredient
100g almond bread or biscotti
1/2 cup rolled oats
2 tablespoons brown sugar
1 tablespoon wheatgerm
800g canned mango slices in syrup, drained
or 8 frozen or fresh mango cheeks
1 tablespoon pistachio nuts, chopped
200g natural yoghurt
2 tablespoons maple syrup
low-fat vanilla yoghurt, to serve
or fruche, to serve
maple syrup, to serve


  1. Preheat the oven to moderate, 180ºC.
  2. Place the almond bread or biscotti in a sealed plastic bag and crush it with a rolling pin to coarse crumbs. Alternatively, use a food processor, but be careful not to process too finely – you need the pieces to be quite chunky.
  3. Pour the crushed almond bread into a large mixing bowl with the oats, sugar, wheatgerm and 2 tablespoons of reserved syrup. (If using frozen or fresh mango, use orange juice in place of the syrup.)
  4. Cut the mangoes into chunks and arrange in a shallow ovenproof dish. Scatter on the crumble topping and bake for 20–25 minutes until crisp and golden.
  5. Serve with yoghurt and a drizzle of maple syrup.

Super ingredient: Wheatgerm

  • If you feel tired and run down, wheatgerm is the natural way to top up your tank. It’ll boost your B vitamins, protein, ‘good’ fats, vitamin E and fibre, and give you a healthy dose of the antioxidants and minerals that too much alcohol and refined carbohydrates drain out of the body. Wheatgerm is especially rich in the B vitamins that your body needs to release energy from food, particularly carbohydrates.
fat. low-fat. low
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