A couple weeks ago I bought a huge box of honey mangoes (our fave!) and *thought* they were just on the verge of being perfectly ripe…maybe in a day or two. It turned out I was right but we just couldn’t eat them fast enough so I turned to Pinterest for help.
There were a lot of mango “ice cream” and “mousse” recipes that popped up immediately but I just wasn’t getting any inspiration from them and then I stumbled across a Mango Pineapple Crumble that sounded different and delicious!
And I was right! I don’t know if I’ll ever make a traditional apple crumble again because this more tropical, summery version is just soooooo extremely good. And the sweetness of the fruit means you need to use little to no sweetener. The gooey fruit filling paired with the crisp, salty-sweet topping studded with little pieces of nuts is to-die-for.
We ate it with a little scoop of our homemade vanilla dairy/sugar-free ice cream. So good! And perfect for any Easter gatherings coming up!
- 2 c. Bite-Size Chopped Fresh Pineapple
- 2 c. Diced Honey Mango (or regular mango will work as well)
- 2 c. Chopped Strawberries
- 1 t. Lime Zest
- 2 T. Fresh Lime Juice
- ⅛ t. Cinnamon
- ⅛ t. Nutmeg
- ⅛ t. Ginger
- 2-3 T. Xylitol (optional...the fruit is almost sweet enough as is or use stevia, erythritol, etc)
- 2 T. Tapioca Flour
- 1 c. Almond Flour
- ½ c. Tapioca Flour
- 1 c. Rolled Oats
- ¾ t. Sea Salt
- ¼ c. Xylitol (or stevia, erythritol, etc)
- ½-¾ c. Lite Coconut Milk (canned)
- 2 T. Pure Vanilla Extract
- 1 c. Chopped, Toasted Pecans or Macadamia Nuts
- Preheat oven to 350 degrees.
- Combine all ingredients for the filling in a large bowl and stir well until everything is evenly coated. Pour into a 9x9 pan.
- Stir together all the dry ingredients for the crumble and then pour in the coconut milk and stir until well combined and sticky. Spread evenly over the top of the fruit filling.
- Bake in the oven for 35-40 minutes until hot and bubbly and slightly browned on top.
- Serve warm.