Mango-Raspberry-Coconut Crumble
  • 116-ounce package frozen organic mangoes
  • 4tablespoons unbleached all-purpose flour
  • 4tablespoons almond meal
  • 3cups frozen organic raspberries, thawed and drained
  • 1/4teaspoon almond extract
  • Zest and juice from 2 limes
  • 2/3cup unsweetened flaked coconut
  • 1/2cup almonds, coarsely chopped
  • 4tablespoons almond meal
  • 5tablespoons brown sugar
  • 3tablespoons almond oil
  • 1tablespoon coconut oil
  1. Preheat oven to 400°. Gently toss all filling ingredients in a large bowl. Transfer to an 8×8-inch glass baking dish lightly coated with cooking spray.
  2. Combine all topping ingredients in a medium bowl. Sprinkle over fruit. Bake for 40–45 minutes, until hot and bubbly. After 10–15 minutes, cover loosely with foil to prevent overbrowning. Cool slightly before serving.
Recipe Notes
Nutrition Facts
Mango-Raspberry-Coconut Crumble
Amount Per Serving
Calories 260
% Daily Value*
Sodium 6mg 0%
Total Carbohydrates 31g 10%
Dietary Fiber 6g 24%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 260 cal, 50% fat cal, 16g fat, 4g sat fat, 0mg chol, 4g protein, 31g carb, 6g fiber, 6mg sodium