A tasty fruit crumble recipe that goes well with homemade custard.

Mango and ginger crumble
Servings:Serves 8
Calories per serving:224
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:29th July 2013

Best recipe review

Lovely mix of flavours


What a combination - fabulous!

The Judge

Mango, ginger and blueberries


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]


  1. Grease a suitable baking dish with butter
  2. Add the mangoes, brown sugar, juice and zest of the tangerine or orange and 8 tablespoons of water
  3. Stir and simmer for 5 minutes, remove from the heat and fold in your fruit of choice
  4. Add the breadcrumbs to a bowl and mix with the cornflakes, scrunching them up as you go. Add the butter ginger powder and the sugar and knead into the breadcrumbs with your fingers.
  5. Spoon the crumble over the top of the fruit
  6. Sprinkle with the flaked almonds and dust with the extra sugar
  7. Bake for 30 minutes until golden
  8. As almonds can easily burn, lay a sheet of tin-foil over the crumble if it's getting too brown after 15 minutes

Serving suggestions

Serve hot with homemade custard or Greek yogurt.


The original recipe called for rolled porridge oats, but I changed it to cornflakes as I remember my mum making crumble like this, many years ago. This type of crumble does not hold together as well as a flour-type crumble, but it's all crunch and delicious.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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