Baked mangoes is an irresistible combination of juicy mango, crispy nuts, chewy coconut and rolled oats, combined with honey and coconut oil! With just 10 minutes of prep, it is terrific paired with vanilla ice cream!
What is baked mangoes? Drawing inspiration from baked apples, cut mango halves are topped with a mixture of oats, nuts, coconut and honey and then baked in an oven until it has become soft and the topping is golden brown. It can be also called stuffed mangoes!
It is perfect when you are craving a dessert where the mango shines like this mango mousse! These juicy baked mangoes highlight the king of summer fruits. Like my other mango recipes mango chia pudding or mango overnight oats, this recipe is easy to make.
It’s easy to scale the recipe down up or down, depending on the crowd you are serving it to.
Why you'll love this recipe?
Baked mangoes are an irresistible combination of different textures and flavors - It is sweet, juicy, crispy, nutty, sticky!
Although not a classic recipe, it's one of my favorite innovative creations that tastes unbelievable right out of the oven topped with a scoop of cold vanilla ice cream.
An explosion of textures! Soft cooked juicy mango with a crunch from the toasted nuts and a satisfying chew from coconut and sticky honey.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Mango - Select sweet, ripe but firm fruits. Avoid fruits that is soft, bruised or with any black spots.
- Coconut - Sweetened shredded coconut is dried coconut soaked in a sugar based solution which makes it chewy and moist. If you are using unsweetened coconut, then add a teaspoon of sugar or more honey.
- Nuts - Use any nuts you have on hand. I used a combination of cashews and pistachios. Sliced almonds will also taste amazing!
- Oats - Use rolled or quick cooking oats, but not steel cut variety.
- Honey - Honey imparts loads of caramelized flavor as they bake.
- Coconut oil - Nothing screams tropical than the combination of coconut and mango. Melted butter will also be a great substitute.
Pro tip: Choose large, firm with flatter sides. This way they’ll sit upright in the baking dish without wobbling around.
Substitutions & Variations
- Sweetener. If you want to make this recipe vegan, you can substitute honey with maple syrup.
- Nuts. Use a combination of nuts or go with just one. Cashews, almonds, pistachios or pecans will pair incredibly well.
- Spices. To enhance the flavor, sometimes I like to add spices, like ground cardamom or freshly grated nutmeg.
- Don't want to use oats? Use more nuts instead.
- Use melted butter instead of coconut oil like the easy baked peaches recipe.
- Make it nut free - Use a combination of rolled oats and coconut (you want a total of 1 ¼ cup).
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Add sweetened shredded coconut, chopped nuts and rolled oats into a medium bowl.
Pro tip: What nuts to use? Being a tropical fruit, mangoes pair amazingly well with tropical nuts like cashews, coconut, peanuts, pistachios and almonds. You can use one or a combination!
2. Add honey and melted coconut oil.
3 & 4. Stir all ingredients together until it is evenly combined.
5 & 6. Cut a mango - Mangos have an oblong pit in the center. Your goal is to cut along the sides of the pit into two halves, separating the flesh from the pit.
Pro tip: Hold the mango with one hand, stand it on its end, stem side down. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit (refer video). Then repeat with the other side. You will end up with three pieces --> two halves and a middle section that includes the pit.
7 & 8. Holding one mango half in the palm of your hand, gently score the flesh with the tip of a sharp knife, in a criss cross pattern about ¾th way into the flesh and without cutting through the skin.
Tip: The scoring helps the honey seep into the mango when baked and also forms a bed for the streusel to stay in place.
Place cut halves in a baking pan. Divide filling evenly over the mango halves, pressing lightly to help it stay intact. Bake in a pre heated 375 degree oven for 20 to 25 minutes or the topping develops a deep golden color.
Pro Tip: Bake the mangoes in a casserole dish that is large enough to hold them without having to squeeze them to fit.
How to serve?
The best way to serve this baked mangoes recipe is as a dessert with a scoop of vanilla ice cream or whipped cream like this air fryer apple crisp. I like to enjoy mine with a big dollop of sweetened greek yogurt as a light snack.
These are best enjoyed hot of the oven. However, if you have leftover baked mangoes then refrigerate them in an air tight container for up to 3 days. Reheat in the microwave for 25 to 40 seconds, or until warmed through.
Tip: I don’t recommend freezing the baked mangoes, as they become too mushy once thawed.
- Baking time - Bake until the topping gets a golden brown color and not very dark.
- Mango - Don't use a super soft mango. It will not hold well in the oven and will get mushy.
A fully ripe fruit is bright yellow with some occasional red, depending on the variety. The skin should have no trace of green. Give a gentle squeeze. It should be soft with a slight give.
Go for the sniff test. A ripe mango will have a tropical aroma near the stem end.
If your mango is still hard, store them at room temperature until it has become soft to the touch. To speed up the ripening process, store then in a brown paper bag at room temperature. the ethane gas they release will help them ripen faster.
Ripe fruits can be stored in the refrigerator for up to a week.
The best mango to use for baked mangoes are the ones that are sweet with smooth flesh without any trace of fiber like Kent, Alphonso, Manila, Kesar or Palmer. Select firm fruits with slightly flatter sides so they can sit up straight in the baking dish without wobbling around.
Tip: The larger the mangoes, the more filling will fit inside!
More mango recipes
- 2 large mango, ripe but firm
- ½ cup sweetened shredded coconut, refer notes for substitution
- ½ cup chopped nuts (cashews / almonds / pistachios or a mixed combination)
- ¼ cup old fashioned oats
- ¼ cup honey
- 2 tablespoons melted coconut oil
- ¼ teaspoon salt
To serve (optional)
- vanilla ice cream
- Greek yogurt sweetened with honey
- Whipped cream
- Preheat oven to 375 degrees F. Have a rectangular baking pan ready.
- Cut mangoes. Mangos have an oblong pit in the center. Your goal is to cut along the sides of the pit into two halves, separating the flesh from the pit.Hold the mango with one hand, stand it on its end, stem side down. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit (refer video). Then repeat with the other side. You will end up with three pieces --> two halves and a middle section that includes the pit.Pro tip: Choose large, firm with flatter sides. This way they’ll sit upright in the baking dish without wobbling around.
- Using a sharp knife, gently score mangoes in a criss cross pattern about ¾th way into the flesh (without cutting through the skin). Place in the baking pan.Tip: The scoring helps the honey seep into the mango when baked and also forms a bed for the streusel to stay in place.
- In a small bowl, combine shredded coconut, chopped nuts, oats, honey, melted coconut oil and salt, until well mixed. Divide mixture evenly over the mango halves ( Press lightly for the mixture to stay intact).
- Place baking pan in the middle rack of the oven and bake for 20-25 minutes, until the topping is deep golden in color.
- Serve hot with a scoop of vanilla ice cream, whipped cream or sweetened greek yogurt.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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