Rhubarb Mango Fall Apart with Almond Coconut Topping

Rhubarb Mango Fall Apart with Almond Coconut Garnish

This sweet and sour rhubarb mango fall apart with ginger, lime, and a macaroon-like almond coconut topping is basic to make, naturally vegan, and gluten/grain-free.

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.An overhead shot of ingredients for a crumble dessert.An up close, overhead shot of peeled Ataulfo mangos on a wood background.

I truly like rhubarb and mango together. The sour rhubarb blended with totally mature mango is sweet-tart paradise. Exists any location worldwide where these 2 products can grow side-by-side? I’m not positive in this, however it will not stop me from bringing them together with some warm spices and a cozy coconut, macaroon-like topping.

I initially attempted this combination about 100 years back (haha) after seeing it on an old Food Network Canada program. I was thinking of it just recently when my moms and dads dropped off an entire case of Ataulfo mangos (” They were on sale!”). I have actually had a lot merely sliced with lime juice, however there were still a lot in my fruit bowl. I simply required to recreate that dessert!

This vegan rhubarb mango crisp usages about 4 of them, so very little of a damage in my stash oops. However still so excellent! The lime, cardamom and ginger in the filling is so great. A cozy, cookie-like almond and coconut topping feels perfect. I serve ours with a coconut milk-based ice cream to keep that coconut ambiance going. Among my preferred vibes to keep going, truthfully.

If you discover yourself truly enjoying this rhubarb mango fall apart combination also, I have it in a mouth-watering salad format here. You may likewise like these Blueberry Spelt Waffles with Rhubarb Cashew Cream or this Cold Veg Mango Noodles Salad with Spicy Sesame Citrus Dressing.

Thinking About you and hoping that you’re having a terrific day. It’s complete on summer-y temperature levels over here, so we have actually been investing a little additional time in the sunlight. Constantly lots to do in the garden! Grateful for you, constantly.

An up close, overhead shot of chopped rhubarb and mango pieces in a ceramic dish.A hand is sprinkling crumble topping onto a dish of chopped fruit. This image is shot from overhead on a grey background.An 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.An overhead shot of a fruit crumble dessert in white serving bowls. Each serving is topped with a melt-y scoop of ice cream.

Vegan Rhubarb Mango Fall Apart with Almond Coconut Garnish

This simple vegan rhubarb mango crisp has a macaroon-like almond coconut topping and scrumptious flavour additions like cardamom, lime, and ginger.


Course Dessert Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 8

Author: Laura Wright

Active Ingredients

Almond Coconut Garnish

  • 1 cup almond flour
  • 1/2 cup shredded unsweetened coconut
  • 3 tablespoons melted and cooled coconut oil
  • 3 tablespoons maple syrup or agave nectar
  • 1/4 teaspoon great sea salt

Rhubarb Mango Filling

  • 3 cups ( 285 grams) sliced rhubarb ( 1-inch pieces)
  • 3 cups ( 380 grams) peeled and sliced ripe mango ( 1-inch pieces)
  • 2 tablespoons arrowroot starch
  • 4 tablespoons maple syrup or agave nectar
  • 1/2 teaspoon lime enthusiasm
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom


  • Preheat the oven to 350 ° F. Set out a 9-inch square or round baking meal.
  • Prepare the almond coconut topping. In a medium bowl, integrate the almond flour, shredded coconut, and salt. Stir to integrate. Then, include the coconut oil and maple syrup. Stir till you have a rough cookie dough-like texture. Set the bowl in the refrigerator for 10 minutes.
  • Transfer the sliced rhubarb and mango to the baking meal. Straight to the meal, include the arrowroot starch, maple syrup, lime enthusiasm, lime juice, ground ginger, and ground cardamom. Stir to integrate and equally coat all the pieces of rhubarb and mango. Spread whatever out into a layer of even density that fills the baking meal.
  • Recover the almond coconut topping from the refrigerator. Utilizing your fingers, separate the little bits of “dough” equally over the surface area of the rhubarb and mango mix.
  • Bake the rhubarb mango crisp for 35 minutes, or till the topping is equally browned and the filling is totally softened and bubbling away simply a little bit at the edges. Take a peak at the fall apart at around the 20 minute mark. If the topping is browning too rapidly, simply secure a little piece of aluminum foil on top of the meal.
  • Let the fall apart cool for a minimum of 20 minutes prior to serving with vegan ice cream (I suggest a coconut-based one).


  • Any liquid sweetener that you like will work well in both the topping and the filling
  • I utilized 4 extremely ripe Ataulfo mangos (likewise referred to as Champagne mangos) for this.
  • I chose to keep things basic, however you might include 1/4 cup sliced nuts (like pecans or walnuts) to the topping for interest if you like.
  • I utilized a vanilla coconut milk-based ice cream by So Delicious here for serving. We enjoyed the match of coconut ice cream and toasted coconut in the topping.
  • If you do not have arrowroot starch, do not hesitate to replace cornstarch or routine all function flour.

An overhead shot of a fruit crumble dessert in white serving bowls. Each serving is topped with a melt-y scoop of ice cream. Program Conceal 13 remarks

  • Christine

    Any sub for the almond flour? I can’t do almond sadly! Reply

    • Laura

      Hello Christine! If you take in oats, I believe it may be best to look for a vegan oat-based fall apart topping dish and use it here, including a great handful of shredded coconut for that exact same ambiance. The almond flour comprises a lot of the fall apart topping in this dish, and truly the only feasible direct replacement would be another kind of nut/seed flour like hazelnut or sunflower seed (which would effect the flavour a bit).- L Reply

  • karyn lee hall

    5 stars
    What a terrific dessert. I never ever thought about rhubarb/mango combination however it is delish. The only thing I would customize next time is including more cornstarch as it was a bit juicy. So beautiful!! Thank you a lot. Reply

  • Rupert Swallow

    5 stars
    Wow this looks SO scrumptious Reply

  • Karen

    5 stars
    I planted rhubarb in 2015 and this was the very first dessert I made with it. Delicious! Everybody enjoyed it. Reply

    • Laura

      I’m so delighted! I miss my rhubarb plant at our old home a lot. Thanks for this remark and evaluation, Karen:-RRB-
      – L Reply

  • Sarah|Well and Complete

    I require to make this for my spouse! Mango is his preferred fruit:-RRB- Reply

  • Elaine

    I’m questioning if you could utilize frozen mangoes? Reply

    • Laura

      Hello Elaine!
      Yes, you might utilize frozen mango. I would thaw them out totally prior to beginning the dish though.
      – L Reply

  • Stacey

    so I was thrilled to make this and didn’t have mangos so I replaced some strawberries. I discovered the dish was quite tart and not exactly sure if the time was long enough to prepare the rhubarb. Something was missing out on simply not exactly sure what is was, active ingredients or technique. Reply

    • Laura

      Hello Stacey,
      I’m so sorry that this one didn’t exercise for you. I utilized and suggest truly ripe mangos for this dish, which might represent the tartness that you experienced here. Strawberries tend to be more acidic than ripe mango and need a bit more assist in the sweetening department (ie most likely more maple syrup than what I require in this dish). When it comes to the rhubarb not softening enough, I’m not exactly sure on that one. I do discover that as rhubarb season extends towards completion where I live, the stalks do get a bit harder from extended direct exposure to heat. Besides this, I’m not exactly sure what occurred there! I have actually made crumbles and crisps in this design with rhubarb and other fruits a lot of times and the rhubarb constantly softens.
      – L Reply

  • Helen

    5 stars
    The fall apart resembled paradise. I utilized apricots rather of rhubarb and included no additional sweetener to the fruits. We enjoyed it with some vegan coconut yoghurt. Reply

  • Danielle

    Ive never ever attempted rhubard … today I need to! Stunning images also! Reply

Vegan Spinach Artichoke PizzaBraised Romano Beans with Spicy Cherry Tomato Sauce & Lemony Ground Walnuts

Check Out Complete Post https://thefirstmess.com/2021/06/16/rhubarb-mango-crumble/ .

Leave a Reply

Your email address will not be published. Required fields are marked *