Tropical Fruit Crisp with Coconut & Cashew Crumble

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

It’s not easy to find a thrilling dessert to cap off a South-East Asian meal: you want something easy and fresh and perhaps a little sinful. This simple tropical fruit crisp delivers just the thing, with a tasty, buttery coconut crumble. Any fruit can be slotted in, so if you want to add peaches, plums or berries, just use the same total weight of fruit.

Preparation: 15 Minutes
Cooking: 40 Minutes


  • 4 small ripe but firm mangoes, peeled and cut into 5 cm (2 inch) pieces
  • 100 g ( oz) pineapple cut into 6 cm (2½ inch) pieces
  • 4 passionfruit, pulp spooned out
  • tablespoons caster (superfine) sugar
  • 2 teaspoons cornflour (cornstarch)
  • 1 teaspoon vanilla bean paste or natural vanilla extract
  • Ice cream, to serve

Coconut and cashew crumble

  • 35 g ( oz/¼ cup) plain (all-purpose) flour
  • 2 tablespoons soft brown sugar
  • 50 g ( oz) cold unsalted butter, chopped
  • 30 g (1 oz/ cup) desiccated (shredded) coconut
  • 2 tablespoons chopped cashew nuts


Preheat the oven to 190°C (375°F) or 170°C (325°F) fan forced.

Put the mango, pineapple and passionfruit pulp in a shallow baking dish, about 20 x 30 cm (8 x 10 inch). Add the sugar, cornflour and vanilla and toss gently.

To make the crumble mixture, put all of the ingredients in a bowl and rub the butter into the flour until the mixture resembles coarse breadcrumbs. Spread the crumble over the fruit and bake for 40 minutes or until golden and bubbling. Serve warm with ice cream.