Fresh Mango Crumble

A crowd pleaser!

Fresh Mango Crumble

This is one of my most requested dishes and recipes. I like to brag about the time I co-catered an event. My friend is a professional baker and had a table full of cookies and baked goods from her bakery. But my mango crumble was the first thing to go – the dish was wiped clean! And I received emails from many of the event participants asking for the recipe.

Regarding the salt – that is what enables the dish to taste like a classic crumble instead of butter. But if you are on a low sodium diet, you can greatly reduce it.

This dish is also excellent with fresh peaches or a combo of mangoes and peaches.

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Fresh Mango Crumble

recipe from Lisa Rice's Kitchen Plantastic


For the crumble:
3 cups pecans (can also use walnuts or a combo)
1 cup pitted medjool dates
3/4 tsp good sea salt
1 Tbsp alcohol-free vanilla (TJ’s, Frontier or Whole Foods brands are good, but can also use a tsp. of vanilla powder)

For the sauce:
1 cup pitted medjool dates
3 Tablespoons coconut cream, cashew cream or plant milk of choice
1 Tbsp alcohol-free vanilla (or 1 tsp vanilla powder)
2/3 cup (or more as needed) filtered water

6-8 ataulfo (AKA champagne or honey mangoes) mangoes


Make the crumble: Put everything in food processor and pulse until crumbly. Spread half of mixture into pie plate or 8X8 baking dish or pan. Reserve other half in bowl. Add to food processor (no need to wash out residual crumble ingredients) the sauce ingredients.

Make the filling: Blend until a pasty sauce forms, the smoother the better.

Slice 10 – 12 ataulfo/champagne/honey mangoes or 6-8 larger variety like Hadens (I like a lot of mango!) or peaches or a combo of mango + peach. Place in a large bowl.

Mix sliced mango with sauce ingredients and spread mixture in pie pan on top of crumble, then evenly spread reserved crumble on top of mango mixture.

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion