MAKE IT. It’ll blow your mind.
Or your palate rather.
What I’m trying to say is, you’ll thank me.
Not kidding, we had 14 pineapples and 18 mangoes. We use them regularly in smoothies and stock up when we find good deals. We chop them up and freeze them and they last several months. This batch of pineapples and mangoes was particularly flavorful and it was a shame to freeze all of them. So I thought about what I could make with them. Then, out of nowhere – BOOM! A crumble. A tropical pineapple mango crumble. And how about adding coconut? Sure! To the crumble! Oh, oh, oh, and how about some candied ginger in the mix? Score! Within seconds I was chopping up a pineapple and mango, eager to experience the final outcome of my vision. I knew from the moment I started combining the ingredients that this was going to be a winner.
And it was. Drop dead delicious.
My husband devoured a plate of it in seconds. There was one serving of it left the next day and he said it was even better. If you like pineapple and mango and coconut and ginger…and crumble….ooh-la-la, prepare to fall in love!
Notice I’ve been breaking up the dialogue between pictures? Like sending you subliminal messages so that this crumble will stay STUCK IN YOUR HEAD?
It’s not unethical to play with your mind if I tell you I’m doing it, right?
So I’m going to keep bombarding you with pictures until you finally make it!
Convinced?
Great! Then let’s get started!
Chop up the fresh pineapple and mango into approximately 1/4 inch chunks. Finely chop the candied ginger. Fresh pineapple is superior in every way. You can use canned pineapple if you must, but trust me, there is no comparison. I prefer smaller chunks, but you can cut it according to your personal preference.
In a mixing bowl, combine the pineapple, mango, ginger, sugar and flour. Stir to thoroughly combine.
To prepare the crumble, in a separate bowl add the flour, oats, coconut, brown sugar, flaked coconut, cinnamon, and salt.
Stir to combine the dry ingredients.
Pour in the melted butter and stir to fully incorporate.
Spoon the fruit mixture into an 8×8 inch baking dish or equivalent.
Crumble the dry mixture over the fruit.
Preheat the oven to 350 degrees F and bake uncovered for 45-50 minutes or until the crumble is lightly browned and the fruit mixture is bubbling.
Serve warm with ice cream or whipped cream.
Pineapple Mango Coconut Crumble with Candied Ginger.
Can you say “mmmmmmmmmm”?
- 2 cups chopped fresh pineapple,cut into ¼ inch chunks (about 1 small pineapple)
- 2 cups chopped fresh mango, cut into ¼ inch chunks (about 2 large mangoes)
- 2 tablespoons finely chopped candied ginger
- ½ cup white sugar
- 2 tablespoons all-purpose flour
- For the Coconut Crumble:
- ½ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ⅓ cup flaked sweetened coconut
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup melted butter (vegans: coconut oil or vegetable spread)
- Preheat the oven to 350 degrees F.
- Combine the pineapple, mango, ginger, flour and sugar in a mixing bowl. Stir to thoroughly combine.
- To make the Coconut Crumble: In a separate bowl, combine the oats, flour, brown sugar, coconut, cinnamon and salt. Pour in the melted butter and stir to combine.
- Spoon the fruit mixture into an 8x8 inch baking dish and crumble the dry mixture over the top. Bake uncovered for 45-50 minutes or until the crumble is light brown and the mixture is bubbling.
- Serve warm with ice cream or whipped cream.
Leigh says
Can frozen mango and pineapple be used?
Kimberly @ The Daring Gourmet says
Hi Leigh, yes, as long as they’re thawed and thoroughly drained.
Bobbie says
I’m guessing, Is the flour added to fruit to thicken and make a sauce? When I make an apple or plum crumble I would never add flour?
Kimberly @ The Daring Gourmet says
Hi Bobbie, yes, it’s simply to thicken it (pineapple and mango release quite a bit of liquid) but if you prefer a runnier sauce feel free to omit it.
Jeff the Chef says
I have coconut and ginger on the countertop, and decided to consult the internet to see what to do with them. It led me to you and I’m glad it did. I’ll be making this in the next few days.
Kimberly @ The Daring Gourmet says
Ah, that’s perfect, Jeff and thanks so much for stopping by!
Jeff the Chef says
Hey, I did make it. And it was FANTASTIC. So much so, I had to blog about it. Thanks so much for the recipe!
Kimberly @ The Daring Gourmet says
Awesome!! So glad you liked it, Jeff, and thanks for the mention in your blog post!
CakePants says
Oh my goodness this sounds like paradise in edible form! I will definitely have to give this a try – I might throw some macadamia nuts in there for good measure, too! Yum :)
The Daring Gourmet says
Thanks, CakePants! It was big hit and I’ll be making it again soon!
Karen says
Hi the recipe said to chop mango and pineapple into 1/4 inch chunks, did you mean 1-1/4 inch. Sounds great am off to buy the fruit.
The Daring Gourmet says
Hi Karen! No, I mean 1/4 inch, but that’s just a matter of personal preference – I don’t care for large chunks of fruit in crumbles. But you can absolutely use bigger chunks if you prefer. Happy baking and let us know what you think!
Tori says
Wow, this looks amazing. What a brilliant combo of flavors! They all compliment each other so well….ok, so now I’m off to find some mangoes and then I’ll be set! :)
The Daring Gourmet says
Woohoo, Tori, awesome!! Let me know what you think!
Puss N. Boots says
Dear Kimberly
Can you clarify, the ginger u r using is candied – dry and covered in sugar rather than preserved in syrup?
Two things that have improved my crumble making is raymond blanc’s trick of cooking the top separately in a shallow tray so that it is crunchy and doesn’t get soggy and simon hopkinson’s advice to create little “heaplets” of the crumble mixture and never compact it down. But then some like it soggy and solid lol
P xxx
The Daring Gourmet says
Hiya Boots! That’s correct – dried and covered in sugar. If you use the method of baking the crumble on top of the fruit mixture, it generally will only get soggy if it’s left to sit for a while. The idea is to serve it directly out of the oven while it’s still hot and crunchy. This only makes four servings, but the methods you mentioned are definitely worth trying for anyone making a larger portion of crumble that won’t be eaten in one sitting (assuming you don’t like it soggy), as well as for anyone who wants their crumble extra crunchy. Thanks for the tips, Boots!
LS Gourmet says
Oh this gladdens the heart – thank you!
The Daring Gourmet says
Wonderful, LS Gourmet! It gladdens my heart to know yours has been gladdened :)