Sweet banana, mango, and coconut come together for this delicious plant-based tropical fruit crumble. With a gluten-free, vegan topping made from macadamia nuts. This dessert is a tropical delight!
Total Time50 minutesmins
Course: Dessert
Cuisine: Central American, Gluten-Free, Healthy, Latin American, Plant-Based, Vegan, Vegetarian
½cupdried mango (about 80g)soaked in warm water 10 minutes, to soften
½cupraw macadamia nuts
1/2cupbrown rice flour
½cupcoconut shredded
Pinchof salt
1/4cupwateras needed
For the Plant-Based Tropical Mango Filling:
2large mangoesdiced (or about 3 cups frozen, thawed)
4bananassliced into bite-sized pieces
1teaspoonlime juice
1teaspoonground ginger
1teaspoonvanilla extract
¼cupwateror water from soaking the mangos
Pinchof salt
Instructions
Preheat your oven to 375F
To make the Gluten-Free Coconut Crumble Topping:
Remove the mango from the soaking water, but save the water. In a food processor, combine the mango and macadamia nuts. Pulse until very well chopped, about 20-25 pulses. Add the brown rice flour, shredded coconut, and dash of salt. Add 2 tablespoons of the mango soaking water. Puree the mixture. It should start to come together into small, pea-sized clumps. Add more water, one tablespoon at a time, until you reach this texture.
To make the Plant-Based Tropical Mango Filling:
In a medium bowl, combine all the filling ingredients. If you have water leftover from soaking the mangoes, add that. If not, add ¼ cup of regular tap water.
To make and bake the Plant-Based Coconut Mango Tropical Fruit Crumbles:
Pour the Plant-Based Tropical Mango Filling into an 8-inch pie pan. Sprinkle the Gluten-Free Coconut Crumble Topping evenly to cover. Place in the oven and bake 30-40 minutes, until golden brown on top and hot and bubbly around the edges.