|Nutritional Guidelines (per serving)|
|Servings: 1 fruit crisp (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bright, juicy mangoes make a delicious summery fruit crisp. A fruit crisp gives you all the wonderful flavor of a fruit pie, but with much less prep work. The easy crumble topping takes the place of a more time-consuming pastry crust. There's no rolling or chilling; all you have to do is combine the ingredients, mix, and sprinkle the crumbs over the fruit mixture. It's that easy!
This mango crisp uses fresh mangoes, cinnamon, and other ingredients for a unique sweet treat that will finish off any dinner perfectly. If you don't have enough sliced mango, feel free to add some sliced apples, peaches, or pears. Or add some fresh blueberries or sliced strawberries to your mango filling for extra color and flavor. You can balance out the sweetness of the mango with a small amount of diced rhubarb as well.
If you don't like to work with fresh mangoes, look for ready-to-eat sliced fresh mangoes in your supermarket produce section.
- 5 mangoes (about 5 to 6 cups diced or sliced)
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon (divided)
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla extract
- 1 tablespoon cornstarch (heaping)
- For the Topping:
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 5 tablespoons butter (softened)
- 1/2 cup brown sugar (packed)
- Optional: sweetened whipped cream
- Optional: vanilla or butter pecan ice cream
- Optional: cinnamon sugar (for sprinkling)
Preheat the oven to 350 F.
Butter a 1 1/2-quart baking dish.
In a bowl, combine the diced or sliced mangoes with the granulated sugar, cinnamon, lemon juice, and vanilla. Toss to blend and then toss with the cornstarch.
Transfer the mango filling mixture to the prepared baking dish and set aside.
In a clean bowl, combine the flour, oats, and brown sugar. Blend well. Add the softened butter and mix it with a fork, pastry cutter, or fingers until crumbly.
Sprinkle the crumb mixture evenly over the mango filling.
Bake the mango crisp in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
Serve the mango crisp warm, cold, or at room temperature.
Top individual servings with sweetened whipped cream or ice cream and a sprinkling of cinnamon sugar, if desired.
Cover the leftovers and store in the refrigerator.
- The rolled oats give the crisp topping excellent texture, but feel free to add some chopped pecans, walnuts, or slivered almonds for even more crunch.
- The color doesn't matter when it comes to mango ripeness. Gently squeeze the mango; a ripe mango will yield slightly. It might have a sweet fruity aroma at the stem end. One mango—about 12 to 14 ounces—yields approximately 1 to 1 1/2 cups of diced or sliced mango.
- If you have never cut up a fresh mango, here's a step-by-step tutorial with photos.