Mango Crisp Dessert

mango crisp with oats and brown sugar topping
Diana Rattray
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 to 8 servings
Yield: 1 fruit crisp
Nutrition Facts (per serving)
261 Calories
8g Fat
48g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 261
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 19mg 6%
Sodium 64mg 3%
Total Carbohydrate 48g 18%
Dietary Fiber 3g 12%
Total Sugars 33g
Protein 2g
Vitamin C 61mg 305%
Calcium 41mg 3%
Iron 1mg 6%
Potassium 340mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


For the Topping:

  • 1/2 cup all-purpose flour

  • 1/4 cup rolled oats

  • 5 tablespoons (2 1/2 ounces) unsalted butter, softened

  • 1/2 cup brown sugar, packed

  • Whipped cream, sweetened, optional

  • Vanilla or butter pecan ice cream, optional

  • Cinnamon sugar, for sprinkling, optional

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Butter an 8-inch square baking dish.

  3. 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.

  4. Transfer the mango filling mixture to the prepared baking dish and set aside.

  5. 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.

  6. Sprinkle the crumb mixture evenly over the mango filling. 

  7. 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.

  8. Serve the mango crisp warm, cold, or at room temperature. 

  9. Top individual servings with sweetened whipped cream or ice cream and a sprinkling of cinnamon sugar, if desired.

  10. 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.

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