Fresh Mango Crumble

Photo of mango slices


For the crumble:
3 cups pecans, walnuts or combo
1 cup pitted medjool dates
3/4 tsp good sea salt
1 Tbsp alcohol-free vanilla (TJ’s, Frontier or Whole Foods brands are good, but can also use a tsp. of vanilla powder)

For the sauce:
1 cup pitted medjool dates
3 Tablespoons coconut cream (or coconut milk – for low fat just use any plant milk but coconut cream makes it a little richer)
1 Tbsp alcohol-free vanilla (or 1 tsp vanilla powder)
2/3 cup (or more as needed) filtered water


Put everything in food processor and pulse until crumbly. Spread half of mixture into pie plate or 8X8 baking dish or pan. Reserve other half in bowl. Add to food processor (no need to wash out residual crumble ingredients) the sauce ingredients.

Blend until a pasty sauce forms, the smoother the better.Slice 10 – 12 ataulfo/champagne/honey mangoes or 6-8 larger variety like Hadens (I like a lot of mango!) or peaches or a combo of mango + peach.

Mix mango with sauce ingredients and spread mixture in pie pan on top of crumble, then evenly spread reserved crumble on top of mango mixture.