Zoe Bingley-Pullin’s Christmas Crumble

A festive favourite with a twist, serve this spiced mango and coconut crumble topped with crunchy macadamias, toasted coconut and sweet Aussie mango.


  • 1 cup dates, seeds removed, roughly chopped
  • ½ cup macadamia nuts, chopped
  • ½ cup walnuts
  • ½ cup shredded coconut
  • ½ tsp ginger
  • ½ tsp mixed spice
  • 2 tsp Bioglan Marine Collagen Beauty Powder
  • 1-2 tbs Bioglan Cacao Powder
  • Maple syrup, optional
  • 3 fresh mangoes, skin and pip removed
  • 2 x 400mL cans coconut cream, chilled in fridge


Step 1.
To make the crumble, combine the dates, nuts, coconut, spices, collagen and cacao in a food processor and pulse until the mixture resembles crumbs. Add a dash of maple syrup if moisture is needed.

Step 2.
For the mango layers, place 2 mangoes in a blender or food processor and blend until smooth. Dice the remaining mango, finely.

Step 3.
For the coconut layer, spoon the coconut cream into a bowl and using an electric mixer, whisk until soft peaks form.

Step 4.
To assemble the trifle, place some of the crumble mix into the bottom of a glass, layer with the mango puree, whipped coconut cream, diced mango, and finish with some chopped macadamia nuts and shredded coconut.

Serves 4