No Bake Oil and Gluten-Free Mango Crumble

By Chef: Priscilla Soler
Posted: May 21, 2015


Click to rate this post!
[Total: 0 Average: 0]

This is the perfect Memorial Day weekend treat to really get you in the mood for the warm summer months (and all that fresh, succulent, seasonal fruit that lies ahead!). A delicious mango crumble that contains NO gluten and NO oil, and the oven can stay off because it also happens to be no-bake. Enjoy!

Recipe by Gastrawnomica and Sweetly Raw  – be sure to check both of these talented ladies out!


  • 4 Ataulfo mangoes, ripe and cubed
  • Zest of 1 lime
  • Juice of 1/2 lime
  • 1/2 cup raw cashews
  • 1/2 cup raw walnuts
  • 1/4 cup dried coconut flakes, unsweetened
  • 1/2 cup packed dates
  • 1/3 cup gluten free oat flour (simply grind oats in a blender of food processor until flour-consistency is reached)
  • 1/2 tsp vanilla extract
  • 1 tsp water
  • Pinch of sea salt


  1. tart by putting all your crumble ingredients in the food processor. Mix until you have a crumble consistency, you want it to be lightly sticky.
  2. In a large bowl, mix your cubed mangoes with lime juice and zest. Put mixture on a square container, covering all edges. Top with nut/date crumble and cover. Refrigerate 10-15 minutes or serve right away if you can’t wait like us!
  3. Feel free to add some berries, a scoop of banana ice cream or drizzle with some raspberry-date sauce like we did! You can keep the crumble on the fridge for up to 4 days.