Crumble ingredients:

  • ¼ cup wholemeal SR flour
  • ¼ cup moist coconut flakes
  • ¼ cup brown sugar
  • ¼ cup quick cook oats
  • ¼ cup macadamia nuts, roughly chopped
  • 1 tsp ground cinnamon
  • Finely grated zest of 1 lemon 40g cold butter, roughly chopped

Remaining ingredients:

  • 2 mangoes
  • 1 punnet blueberries
  • 1 cup vanilla yoghurt


  1. Preheat the oven to 180°C. Place all the crumble ingredients in a large mixing bowl except for the butter. Using your fingers, rub the butter into the dry ingredients until well combined.
  2. Line a baking tray with baking paper and spread the crumble mixture evenly over the tray. Bake in the preheated oven for 12-15 minutes until it is an even golden brown and smells delicious, stirring the crumble every 5 minutes.
  3. Peel the skin from the mango and slice lengthways along the seed to remove the “cheeks” of the mango. Cut the flesh from each cheek into approximately 5 long strips.
  4. Build the dessert into 4 individual glasses or bowls to show off the layers of the ingredients. Place 2 slices of mango into the base of each glass; top with layers of half the blueberries, all of the yoghurt, and another layer of mango and blueberries; and finish off with the warm crumble.

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