This sweet and sour rhubarb mango crumble with ginger, lime, and a macaroon-like almond coconut topping is simple to make, naturally vegan, and gluten/grain-free.
I really love rhubarb and mango together. The sour rhubarb mixed with fully ripened mango is sweet-tart heaven. Is there any place in the world where these two items can grow side-by-side? I’m not confident in this, but it won’t stop me from bringing them together with some warm spices and a toasty coconut, macaroon-like topping.
I first tried this combo about 100 years ago (haha) after seeing it on an old Food Network Canada show. I was thinking about it recently when my parents dropped off a whole case of Ataulfo mangos (“They were on sale!”). I’ve had a bunch simply chopped with lime juice, but there were still a bunch in my fruit bowl. I just needed to recreate that dessert!
This vegan rhubarb mango crisp uses about four of them, so not much of a dent in my stash oops. But still so good! The lime, cardamom and ginger in the filling is so nice. A toasty, cookie-like almond and coconut topping feels just right. I serve ours with a coconut milk-based ice cream to keep that coconut vibe going. One of my favourite vibes to keep going, honestly.
If you find yourself really enjoying this rhubarb mango crumble combo as well, I have it in a savoury salad format here. You might also like these Blueberry Spelt Waffles with Rhubarb Cashew Cream or this Cold Veg Mango Noodles Salad with Spicy Sesame Citrus Dressing.
Thinking of you and hoping that you’re having a great day. It’s full on summer-y temperatures over here, so we’ve been spending a bit of extra time in the sunshine. Always lots to do in the garden! Grateful for you, always.
Vegan Rhubarb Mango Crumble with Almond Coconut Topping
Almond Coconut Topping
- 1 cup almond flour
- ½ cup shredded unsweetened coconut
- 3 tablespoons melted and cooled coconut oil
- 3 tablespoons maple syrup or agave nectar
- ¼ teaspoon fine sea salt
Rhubarb Mango Filling
- 3 cups (285 grams) chopped rhubarb (1-inch pieces)
- 3 cups (380 grams) peeled and chopped ripe mango (1-inch pieces)
- 2 tablespoons arrowroot starch
- 4 tablespoons maple syrup or agave nectar
- ½ teaspoon lime zest
- 1 teaspoon lime juice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- Any liquid sweetener that you like will work well in both the topping and the filling
- I used 4 very ripe Ataulfo mangos (also known as Champagne mangos) for this.
- I decided to keep things simple, but you could add ¼ cup chopped nuts (like pecans or walnuts) to the topping for interest if you like.
- I used a vanilla coconut milk-based ice cream by So Delicious here for serving. We loved the match of coconut ice cream and toasted coconut in the topping.
- If you don’t have arrowroot starch, feel free to substitute cornstarch or regular all purpose flour.
- Preheat the oven to 350°F. Set out a 9-inch square or round baking dish.
- Prepare the almond coconut topping. In a medium bowl, combine the almond flour, shredded coconut, and salt. Stir to combine. Then, add the coconut oil and maple syrup. Stir until you have a rough cookie dough-like texture. Set the bowl in the fridge for 10 minutes.
- Transfer the chopped rhubarb and mango to the baking dish. Directly to the dish, add the arrowroot starch, maple syrup, lime zest, lime juice, ground ginger, and ground cardamom. Stir to combine and evenly coat all the pieces of rhubarb and mango. Spread everything out into a layer of even thickness that fills the baking dish.
- Retrieve the almond coconut topping from the fridge. Using your fingers, break up the bits of “dough” evenly over the surface of the rhubarb and mango mixture.
- Bake the rhubarb mango crisp for 35 minutes, or until the topping is evenly browned and the filling is fully softened and bubbling away just a tiny bit at the edges. Take a peak at the crumble at around the 20 minute mark. If the topping is browning too quickly, just clamp a little piece of aluminum foil on top of the dish.
- Let the crumble cool for at least 20 minutes before serving with vegan ice cream (I recommend a coconut-based one).