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Pineapple Mango Crumble with Candied Ginger

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pineapple mango crumble recipe coconut recipe dessert ginger oats

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!

pineapple mango crumble recipe coconut candied ginger

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!

pineapple mango crumble recipe coconut candied ginger

Pineapple Mango Crumble Recipe

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.

Mango Pineapple Crumble prep 1

In a mixing bowl, combine the pineapple, mango, ginger, sugar and flour.  Stir to thoroughly combine.

Mango Pineapple Crumble prep 2

To prepare the crumble, in a separate bowl add the flour, oats, coconut, brown sugar, flaked coconut, cinnamon, and salt.

Mango Pineapple Crumble prep 3

Stir to combine the dry ingredients.

Mango Pineapple Crumble prep 4

Pour in the melted butter and stir to fully incorporate.

Mango Pineapple Crumble prep 5

Spoon the fruit mixture into an 8×8 inch baking dish or equivalent.

Mango Pineapple Crumble prep 6

Crumble the dry mixture over the fruit.

Mango Pineapple Crumble prep 7

Mango Pineapple Crumble prep 8

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.

Mango Pineapple Crumble prep 9

Serve warm with ice cream or whipped cream.

Pineapple Mango Coconut Crumble with Candied Ginger.

Can you say “mmmmmmmmmm”?

Mango Pineapple Crumble 1

Mango Pineapple Crumble 2

Mango Pineapple Crumble 3

Mango Pineapple Crumble 6

Pineapple Mango Coconut Crumble With Candied Ginger

Pineapple Mango Crumble with Candied Ginger

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 4


  • 2 cups chopped fresh pineapple , cut into 1/4 inch chunks (about 1 small pineapple)
  • 2 cups chopped fresh mango , cut into 1/4 inch chunks (about 2 large mangoes)
  • 2 tablespoons finely chopped candied ginger
  • 1/2 cup white sugar
  • 2 tablespoons all-purpose flour
  • For the Coconut Crumble:
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/3 cup flaked sweetened coconut
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup melted butter (vegan: use 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.
Keyword Pineapple Mango Crumble
Tried this recipe?Let us know how it was!
kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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  1. 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?

    1. 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.

  2. 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.

  3. 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 :)

  4. 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.

    1. 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!

  5. 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! :)

  6. 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

    1. 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!