Mango Berry Crumble
- Course/Dish: Pies
- Meals: Breakfast, Snack
- Main Ingredient: Dates, Strawberry, Mango, Walnuts
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 1, 9 x 9 pan
Get ready for berry season! It's definitely on its way and let's keep our fingers crossed for an abundantly juicy, sugary year with strawberries, blueberries, raspberries and blackberries abound! Heather Pace has a gift for taking fresh seasonal fruits and transforming them into raw desserts that look and taste positively gourmet. This mango berry crumble is no exception and it is so easy to make! Book mark this recipe so you can whip it up at the end of summer when your fridges and freezers are stocked up with antioxidant loaded berries. Best served with a scoop of raw vanilla bean ice cream (of course!).
2 cups diced mango
2 cups diced strawberries
2 cups blueberries
Extra handful strawberries
1 cup walnuts
1/2 cup pitted, packed dates
1/2 cup shredded coconut
1/3 cup ground oat groats
1/4 teaspoon pure vanilla extract
Pinch of salt
1) Blend the handful of strawberries until smooth.
2) Toss all ingredients together.
3) Spread the berries into the bottom of a 9"x 9" pan.
1) In a food processor, grind all ingredients together into a crumbly, yet moist texture.
2) If you want the mixture to press together a bit better, add a few teaspoons of water.
3) Evenly spread the crumble over the berries.
4) Serve immediately, chill for a few hours, or dehydrate for a few hours until warm.