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Preheat oven to 375ºF.
Add frozen mangoes, frozen blueberries, flour and brown sugar into a bowl. Toss to coat evenly. Set aside.
Add 1 cup of oats and ½ cup of shredded coconut into Paderno’s Variable Speed Immersion Blender with the Mini Chopper as the attachment. Alternatively you can use a full sized or mini food processor.
Pulse until you obtain a coarse sand like mixture.
Transfer into a bowl along with the remaining ½ cup of oats, flour, brown sugar and salt. Mix.
Add vegan butter and incorporate using a pastry cutter or a fork.
Transfer mango-blueberry mixture into Paderno’s 8”x9” Ceramic Baking Dish.
Sprinkle the oat mixture onto the fruits and place in the oven to bake for 30-35 minutes or until golden.
Remove from the oven and let cool slightly before serving as is or with vegan vanilla ice cream.