Deluxe Mango Crumble

///Deluxe Mango Crumble

Deluxe Mango Crumble

Something about mangoes makes them luxurious and when made into a crumble they become divine. This crumble is gluten free and made with healthy ingredients.

Base

Ingredients:
3 – 4 cups mangoes (3 – 4 large sweet ripe mangoes), peeled and sliced
1/2 tsp ground cinnamon
1/2 – 1 Tbsp grated fresh ginger

Directions:
1.    Slice mangoes.
2.    Place mangoes in a baking dish.
3.    Sprinkle with cinnamon and ginger

Crumble Topping

Ingredients:

3/4 cup brown rice flour
2 cup oatmeal flakes
1/4 tsp. salt
1/3 coconut oil
1/4 cup coconut sugar or sucanat or rice syrup
1/2 tsp Stevia in 3 Tbsp water
1/2 cup almonds, chopped

Directions:

1.    Mix oil, sweetener of choice and stevia/water together in a bowl.
2.    Add brown rice flour and salt to wet mixture.
3.    Mix in well.
4.    Add oatmeal and mix in well.
5.    Mix thoroughly with fingers.
6.    Sprinkle on top of fruit.
7.    Sprinkle the chopped almonds on top.
8.    Pat down firmly.
9.    Bake at 350º F. oven for approximately 40 minutes.

Mango Crumble

Mango Crumble

More delicious crumble recipes:

                                 Pear Hazelnut Crumble

Blueberry Crumble

Pear Hazelnut Crumble

Strawberry Crumble

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By | 2017-10-29T15:41:43+00:00 March 12th, 2012|Recipes, Sugar Free Desserts|7 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

7 Comments

  1. Eva Dorit March 15, 2012 at 4:17 pm

    The Deluxe Mango Crumble is not gluten free. Oats have gluten.

  2. Diana Herrington March 16, 2012 at 8:55 pm

    Eva, I know there has been much controversy about whether oats is a gluten grain. There have been recent studies showing that oats are not the source of a celiac reaction. Here is one such study: http://www.celiac.com/New-Study-Shows-Eating-Oats-Safe-for-Patients-with-Celiac-Disease

    “It is now generally accepted that non-contaminated gluten-free oats are safe for a celiac disease diet, with the exception of a small minority of celiacs who may have an additional intolerance to Avenin.” Says: http://www.celiac.com/categories/Celiac-Disease-and-Oats%3A-Are-They-Gluten%252dFree%3F/

    All that said; there is a lot of oats that have been contaminated which cause a a lot of problems for celiacs. The research is saying that milled oats are often contaminated with gluten grains.

  3. Gay Pinder May 24, 2013 at 10:14 am

    I’m confused, Diana. Your directions mention rice syrup but that item is not listed in the ingredients. I looked up sucanat and that is not rice syrup. I’d like to make this recipe. It sounds delicious and healthy.

  4. Diana Herrington May 24, 2013 at 12:12 pm

    Gay, thank you for correcting me. what happened is that the original recipe had rice syrup in it but then there was this whole scare about it being filled with toxins which turns out not to the whole story. So I went through the site and changed all my recipes. Looks like sometimes I did not change the directions.
    You can use either but really my preference would be rice syrup.

  5. Marianne June 14, 2013 at 5:39 pm

    Could you use frozen mango?

  6. Diana Herrington June 15, 2013 at 4:05 am

    Marianne, I am sure you could but it will be mushy which maybe ok. If you do it let me know how t works.

  7. Lisa Lomauro February 6, 2014 at 8:12 pm

    Thanks for this great sounding recipe Diana, and for all that you give!

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