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Mango Oat Crumble

Mango Oat Crumble made with UNCLE TOBYS Delicious Blends Mango with Macadamia.

By Kathleen Alleaume

min prep 10 mins
min prep 50 mins
serves 4 portions


  • 4 cups (560g) frozen mango
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 2 tbsp water
  • ¼ cup (60mL) lemon juice
  • 4 sachets (160g) UNCLE TOBYS Delicious Blends Queensland Mango & Macadamia
  • 1 tbsp extra virgin olive oil
  • A pinch of salt
  • ½ cup (140g) natural Greek yoghurt
  • ½ cup (70g) pistachios, chopped coarsely to garnish
  • 1 tsp maple syrup (optional)



  1. Preheat oven to 190 °C/170° C fan forced.
  2. In a medium sized saucepan combine mango, vanilla, cinnamon, water and lemon juice. Place on low to medium heat for 2-3 minutes stirring constantly until mangoes soften slightly. Transfer mixture to an oven-proof baking dish, set aside.
  3. In a large mixing bowl, place UNCLE TOBYS Delicious Blends Queensland Mango & Macadamia, olive oil and salt: mix until well combined. Press the mixture with your fingers and ensure it sticks together. If not, add a little more oil.
  4. Pour crumble topping over the mangoes in an even layer. Place in oven and bake for 35-40 minutes, or until the crumble is golden. Allow to cool 5-10 minutes.
  5. To serve each portion of crumble, add a dollop of Greek yoghurt, a sprinkle of pistachios and a drizzle of maple syrup (optional).

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