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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mango and Rhubarb Crumble

[heart_this] · Jul 4, 2008 · 31 Comments

Mango and Rhubarb Crumble

When I was younger I did not care for mangoes but I recently discovered that I like them… a lot. I have really been enjoying the mangoes lately, especially the mango crumble that I made a while ago. It was so good that I wanted to make it again. I had also been thinking about a strawberry and rhubarb crumble . After thinking for a while I decided to try combining mangoes and rhubarb in a mango and rhubarb crumble. I figured that the sweet mangoes would go well with the tart rhubarb. I went with a pretty basic recipe and added some grated ginger and coconut to make it a bit more exotic. The mango and rhubarb crisp turned out really well! The sweet mango and tart rhubarb and the hint of coconut was a really tasty flavour combination. Of course melting vanilla ice went really well with it!

Mango and Rhubarb Crumble

Mango and Rhubarb Crumble

Prep Time: 4 hours 20 minutes Cook Time: 45 minutes Total Time: 5 hours 5 minutes Servings: 6
ingredients
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 3 cups mango (diced)
  • 2 cups rhubarb (cut into 1 inch pieces)
  • 1 tablespoon lemon juice
  • 1 teaspoon ginger (grated)
  • 2/3 cup flour
  • 1/3 cup rolled oats
  • 1/3 cup coconut (unsweetened)
  • 2/3 cup brown sugar
  • 1/3 cup butter (melted)
directions
  1. Mix the sugar and cornstarch in a large bowl.
  2. Add the mango, rhubarb, lemon juice and ginger and toss to coat.
  3. Mix the flour, rolled oats, coconut, brown sugar and butter in a large bowl.
  4. Place the mango and rhubarb mixture into an 8×8 inch baking dish and pour the topping on.
  5. Bake in a preheated 350F/180C oven until it is bubbling and the top is golden brown, about 45 minutes.
Similar Recipes:
Strawberry and Rhubarb Crumble
Rhubarb Crumble
Mango Macadamia Nut Crumble

Take a look at the Mango Mania roundup at What’s for lunch, Honey?.

Dessert, Food, Mango, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Vicarious Foodie says

    July 5, 2008 at 12:35 am

    I still have yet to try rhubarb. I really need to address that situation. This looks like an awesome place to start!

    Reply
  2. Steph says

    July 5, 2008 at 12:49 am

    wow kevin! how do you always come up with such amazing flavour combinations. I also love mangoes, so much that I have one everyday! I’ve never tried rhubarb though, I have no idea what it tastes like.

    Reply
  3. Manggy says

    July 5, 2008 at 2:25 am

    Like vicarious foodie I have a currently unremediable rhubarb situation, but I will say that I am an incurable mango fan 🙂 Looks great!

    Reply
  4. Dee says

    July 5, 2008 at 2:29 am

    I keep seeing rhubarb everywhere, but they’re so expensive here 🙁 I’ll just quietly drool in my little corner in Malaysia then *sigh*

    Mango I can do. I’m taking a peek at your mango & macadamia nut crumble the minute I’m done.
    Thanks for another amazing recipe 🙂

    Reply
  5. Flanboyant Eats says

    July 5, 2008 at 4:32 am

    nice job again kevin. nice. if only i knew a man that cooked like this almost every day!! 🙂

    Reply
  6. Pearlsofeast says

    July 5, 2008 at 4:38 am

    This recipe I am going to try it soon.Mango with ginger sounds spectacular Kevin.Nice blend of colour

    Reply
  7. Bridgett says

    July 5, 2008 at 5:35 am

    That sounds like a great, sweet combination. I like the idea of adding coconut and ginger as well. I have yet to try rhubarb though but I love mangoes so maybe I should start with having them together such as this!

    Reply
  8. noble pig says

    July 5, 2008 at 7:54 am

    What a great combination of flavors and color too! I would never think of mango in a crumble but why the heck not!

    Reply
  9. Emiline says

    July 5, 2008 at 9:41 am

    I see where you’re going with this…and I like it. I like mango and rhubarb.

    I always have trouble finding good mangoes here. They’re always over ripe.

    Reply
  10. Jeena says

    July 5, 2008 at 10:26 am

    Kevin, I would be so impressed if I was served this up for a pudding. It looks really rustic and the flavours sound wonderful. I love the ice cream melting slightly onto the crumble yum!

    Reply
  11. aforkfulofspaghetti says

    July 5, 2008 at 11:27 am

    Oooooh, good combo….

    Reply
  12. Maya says

    July 5, 2008 at 11:38 am

    Kevin :

    I made a similar version – mango and strawberry crumble. Love mangoes!

    Reply
  13. VeggieGirl says

    July 5, 2008 at 12:22 pm

    Yeah, I wasn’t a big mango-lover either when I was younger – thank goodness I came to my senses as I got older, haha ;0) That crumble looks fantastic!!

    Reply
  14. Gloria says

    July 5, 2008 at 2:00 pm

    I love the mango really!!!! this look so nice Kevi, but sadly here dont see rhubarb, but Mom say in Punta Arenas, to south of here she always eat them. xxGloria

    Reply
  15. Elizabeth says

    July 5, 2008 at 2:45 pm

    Oh yum. The ingredients for this are officially on my shopping list for tomorrow.

    Reply
  16. Grace says

    July 5, 2008 at 3:13 pm

    there’s something so appealing about a scoop of slightly melted vanilla ice cream. it’s a lovely touch to a lovely dessert!

    Reply
  17. Elra says

    July 5, 2008 at 3:59 pm

    Looks absolutely delice!

    Reply
  18. Esi says

    July 5, 2008 at 4:26 pm

    I’ve always loved mangoes, this sounds like a really good way to use them.

    Reply
  19. Lina says

    July 5, 2008 at 5:29 pm

    mangoes are my favorite food!

    Reply
  20. Ben says

    July 5, 2008 at 6:11 pm

    AAAAGH, My comment disappeared, ok, in a nutshell I wrote that it looks amazing. I don’t wanna write it all up again. 😐

    Reply
  21. javagirlkt's cookin' says

    July 5, 2008 at 6:48 pm

    mmmmm….. looks wonderful! i love mango too, especially in salsa with shrimp.

    Reply
  22. giz says

    July 6, 2008 at 1:26 am

    Kevin, you just pushed me over the edge – where are you finding the rhubarb

    Reply
  23. maybelles parents says

    July 6, 2008 at 2:48 am

    Oh, this is heavenly and brill. good job.

    Reply
  24. Lisa says

    July 6, 2008 at 6:42 pm

    You really have a way with fruit. I must try rhubarb soon.

    Reply
  25. Anonymous says

    July 6, 2008 at 7:01 pm

    i never would have thought of this combination but it sounds (and looks) delicious! yum yum YUM.

    Reply
  26. Mrs Ergül says

    July 7, 2008 at 1:23 am

    I can get everything in that list except rhubarb!

    Reply
  27. Meeta K says

    July 21, 2008 at 11:43 am

    Now that is just my kind of crumble. Mango and rhubarb a unique pair but it works so well!

    Reply
  28. oneordinaryday says

    April 26, 2009 at 10:54 am

    I was looking through your list of yummy mango desserts, but this one just popped out at me. I’ve been waiting for strawberry season here to make strawberry/rhubarb desserts, but you’ve given me a new idea.
    thanks,
    Michelle

    Reply
  29. kmouse says

    May 30, 2009 at 2:46 am

    Thanks for the recipe! I made this today using strawberries instead of rhubarb. It was beautiful. I substituted dairy free margarine for the butter and it came out great. Thanks again!
    Here is my blog entry about it:
    http://theveganmouse.blogspot.com/2009/05/spaghetti-with-mushrooms-and-spinach.html

    Reply
  30. Lisa says

    November 14, 2009 at 9:13 pm

    Hi Kevin,
    Do you think using tart apples instead of rhubarb would work?
    Thanks~

    Reply
  31. Kevin says

    November 16, 2009 at 10:55 pm

    Lisa: An apple and mango crumble sounds good. Cranberries are also in season and I think they would work wonderfully as well!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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