Skip to main content

Serves 8-10

Prep time: 15 minutes

Cook time: 30 minutes 



  • 150g flour
  • 50g brown sugar
  • 30g rolled oats
  • 30g desiccated coconut
  • 100g butter, cubed and cold
  • 2 Tbsp Goldcrest Honey


  • 3 tins Goldcrest Mango Slices, drained 
  • 2 Tbsp cornstarch 
  • 25g brown sugar
  • 1 tsp ground ginger
  • 2 tsp vanilla extract
  • Zest of 1 lemon
  • 2 Tbsp Goldcrest Honey


  • Softly whipped cream, for serving 
  • 22cm square baking dish 


  1. Preheat oven to 180˚C.
  2. Measure all of the crumble ingredients and combine them in a medium sized bowl. 
  3. Work the butter and Goldcrest Honey into all the dry ingredients until you have a cohesive wet sand like crumble. Set aside. 
  4. Drain the Goldcrest Mango Slices and dry them off on paper towel. Slice them into bite size pieces. 
  5. Place the mango chunks into your baking dish. Scatter with cornstarch. Add the sugar, ginger, vanilla, lemon zest and Goldcrest Honey. Stir to mix thoroughly. 
  6. Top with the crumble mixture.
  7. Bake for 30 minutes until the crumble is deeply golden brown and cooked through.
  8. Allow the crumble to rest for 5-10 minutes before serving. 
  9. Serve with softly whipped cream and enjoy!