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An up close, overhead shot of a rhubarb mango crumble in a grey enamelware, round dish. It has a crisp, beige cookie-like topping. The crumble has two melt-y scoops of ice cream on top.

Vegan Rhubarb Mango Crumble with Almond Coconut Topping

This easy vegan rhubarb mango crisp has a macaroon-like almond coconut topping and delicious flavour additions like cardamom, lime, and ginger.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword 10 ingredients, agave nectar, all seasons, almond flour, ataulfo mangos, cardamom, coconut, coconut oil, ginger, mango, maple syrup, rhubarb, shredded coconut, spring, summer
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8


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


  • 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).


  • 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.