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Murielle Banackissa

Blueberry and Mango Crumble

Print recipe
45 mins Prep: 10 mins Cook: 35 mins
Serves 9

This crumble is loaded with sweet, juicy mangoes and wild blueberries while being topped with a rich, coconut-y topping. Serve it with vegan vanilla ice cream and you’ve got yourself a wonderful summery treat!



  • 4 cups frozen organic mangoes (about 600g)
  • 3 cups frozen wild blueberries
  • 4 tbsp unbleached all purpose flour
  • 2 tbsp brown sugar


  • 1 ½ cups old fashioned oats
  • ½ cup unsweetened shredded coconut
  • ¼ cup unbleached all purpose flour
  • ¼ cup brown sugar
  • Pinch of sea salt
  • ½ cup cold unsalted vegan butter
  • Vegan vanilla ice cream , optional


  1. Step 1

    Preheat oven to 375ºF.

  2. Step 2

    Add frozen mangoes, frozen blueberries, flour and brown sugar into a bowl. Toss to coat evenly. Set aside.

  3. Step 3

    Add 1 cup of oats and 1/2 cup of shredded coconut into Paderno’s Variable Speed Immersion Blender with the Mini Chopper as the attachment. Alternatively you can use a full sized or mini food processor.

  4. Step 4

    Pulse until you obtain a coarse sand like mixture.

  5. Step 5

    Transfer into a bowl along with the remaining 1/2 cup of oats, flour, brown sugar and salt. Mix.

  6. Step 6

    Add vegan butter and incorporate using a pastry cutter or a fork.

  7. Step 7

    Transfer mango-blueberry mixture into Paderno’s 8”x9” Ceramic Baking Dish.

  8. Step 8

    Sprinkle the oat mixture onto the fruits and place in the oven to bake for 30-35 minutes or until golden.

  9. Step 9

    Remove from the oven and let cool slightly before serving as is or with vegan vanilla ice cream.

Common Questions & Swaps

  • Can I use other frozen fruits? Yes for sure. I think this recipe would work well with a wide variety of berries.
  • How can I make it gluten free? I think you could simply swap out the unbleached all purpose flour with a gluten free all purpose flour blend.

  • Can I use coconut oil instead of butter? Yes, just be sure that it is in a somewhat solid form. You would not want it to be runny.

  • I do not have coconut, can I take it out? I would simply replace 1/2 cup of coconut with more oats and pulse them along with 1 cup of oats (steps 3-4).

Blueberry mango crisp being spooned into a plate.
Frozen fruits being poured into a baking dish
Oat crumble being sprinkled onto blueberries and mangoes
Baked blueberry mango crumble out of the oven with one serving taken out.

This recipe was created in partnership with Paderno Kitchenware.


If you have been following me for a while, you know I love tropical fruits! Mangoes especially have a very special place in my heart. Not only are they delicious on their own and work beautifully in desserts, but they also pair wonderfully well with blueberries!

I know we are only a few weeks away from the fall, but I am not fully there yet so I thought we would give summer a final celebration by creating this blueberry and mango crumble. 

Blueberry mango crumble topped with vegan vanilla ice cream.

Well… On that note, although it is more of a summery dessert, if you find yourself missing the warm summer days in the middle of winter, you can travel back momentarily to it with this fruity crumble.

If you do end up making this recipe, be sure to share it on social media and tag me (@muriellebanackissa).

Have a wonderful week my friends!