The season of exotic fruits in full swing so why not enjoy it (in moderation, anyway, think of the planet) to make you a little pleasure. The raspberries were still in season at the time I made this recipe, it was the same raspberry super garden of my parents. In this season, you can always make the crumble with raspberries frozen !

So here is a delicious crumble with mango and coconut with raspberries, mint and lime !

Crumble of mango, raspberry, coconut and mint

Ingredients (for 2 hungry)

  • 1 small mango
  • 60 g of raspberries
  • A dozen mint leaves
  • The juice and the zest of a lime
  • 2 tbsp agave syrup

For the dough crumble

  • 50 g of flour
  • 50 g butter
  • 25 g of grated coconut
  • 20 g of cane sugar


Peel and cut the mango into cubes, put in a bowl with the agave syrup, the chopped mint and the juice and zest of the lime and leave to marinate for 10 minutes.

Meanwhile prepare the crumble. For this put all of the ingredients together in a bowl and sand, the preparation of the fingertips in order to get the crumble.

Preheat the oven to 180°.

In a baking dish, place the mango with its marinade and add the raspberries on top.

Then add the crumble on top and bake for 25 min.

Enjoy warm with lime zest grated over the top and why not with a scoop of vanilla ice cream or coconut.

Written by Doc

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