On Kaua‘i in June, mango trees burst into bloom, promising golden, sun-ripened fruit that finds its way into local markets and backyard baskets alike. But here’s the thing: you don’t have to wait for peak season to bring a little of that tropical magic into your kitchen.
This recipe is a love letter to island comfort, ripe, juicy mango baked into a lusciously warm filling, kissed with a splash of Kōloa Dark Rum, brightened with lime, and blanketed in a buttery oat crumble that turns golden and crisp in the oven. It’s one of those desserts that feels indulgent yet effortless: no fussy equipment, no complicated steps, just a few well-chosen ingredients working in harmony.
The result? A crumble that delivers all the right contrasts - tart against sweet, juicy against crunchy, fresh fruit lifted by the depth of rum and the brightness of citrus. Best of all, it’s ready in under an hour, making it perfect for a weeknight treat, a cozy weekend bake, or a dessert you can pull out proudly when company drops by.
So let’s bake something warm, fragrant, and worth sharing, the kind of dessert that makes every spoonful feel like a small island escape.
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