Mango, pear & ginger crumble

Mango, pear & ginger crumble

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(14 ratings)

Ready in 20-25 minutes


Serves 4
This crumble is a perfect pud for the freezer - and we've given it a tropical twist

Nutrition and extra info

  • Reheats from frozen in 50 mins


  • kcal684
  • fat33g
  • saturates11g
  • carbs95g
  • sugars26g
  • fibre9g
  • protein8g
  • salt0.45g


  • 450g ripe pear, peeled, cored and thickly sliced



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 1 tbsp muscovado sugar
  • 2 mangoes, peeled, stoned and roughly chopped
  • 1 piece stem ginger, finely chopped

For the topping

  • 175g plain flour
  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g muscovado sugar
  • 85g pecan very roughly chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  1. Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.

  2. Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.

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Comments, questions and tips

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19th Jun, 2020
Quite delicious! The ginger and mango make this an unusual flavour sensation. My first attempt at this recipe. Used molasses sugar so it was a bit dark and the flavours quite intense. Also used chopped brazil nuts instead of peacans and will chop more roughly next time to have more crunch in the crumble. Will definitely be making this again with a few variations.
18th Oct, 2015
This recipe Is gorgeous and very different, the crumble topping is perfect too! I had just picked up 2 mangoes - reduced at the supermarket and a neighbour had brought me some pears from their garden I would never have put the two together so I was really pleased when I found this recipe! I had to substitute brazil nuts for the pecan nuts - as I didn't have any - but having that crunch in the crumble was great! I only used 65g as well and that was plenty. Give this recipe a won't be disappointed!
8th Jun, 2012
So delicious! I always make half quantities using 1 mango. I have also used a tin of pears instead of fresh, omitting the first lot of sugar and the extra cooking step. I sprinkle the chopped pecans after the topping as I always have too much topping - that way there are no nuts wasted if you have to throw some away. Oh and don't overdo the fresh ginger. I used a touch too much first time I cooked this and the gingers heat and spiciness almost overpowered the subtle flavours of the fruit. It takes about 2-3 times cooking it to get it to your personal taste.
1st Nov, 2011
just had this for lunch very good will definately make it again
Tiffany1983's picture
9th Oct, 2011
Very simple to make and tasted divine! Love the exotic mix of mango with the ginger and pear. The dish I used was a bit small, and I only had 1 mango so reduced the other ingredients accordingly, but there didn't seem enough crumble, so next time I will add more! We had this served straight out the oven with custard.
3rd Apr, 2011
can't wait to make it for my boyfriend, he loves mangoes, and i love pears! thanks for the recipe!
18th Dec, 2010
this sounds delish and cant wait to try it.
4th Sep, 2010
crowd pleaser!!! Didnt have steamed ginger I used gretaed fresh ginger instead... i love the exotic flavoures.
9th May, 2010
Eek I meant to put 5 stars! Also I used ground ginger too. Not sure how much, just sprinkled loads in heeh.
9th May, 2010
Really really good! I initially thought the topping was not melded together enough, but it covered all the fruit really nicely. I loved the mango, ginger and pear flavours all together. Thumbs up from me and the boyfriend.


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