Mango Crisp

This Mango Crisp recipe is one of the best dessert recipes with mango - Fresh ripe mangoes are topped with a Cardamom Almond Oat Crust that tastes divine served warm with vanilla ice cream!

Mango Crisp

Best Summer Dessert recipe with Mango! My favorite part of this vegan recipe is that it is made with mostly healthy ingredients yet get your sweet tooth fixed. It is made with oatmeal and no butter.

We tend to get over excited every summer and pick up more mangoes than we can possibly consume. So, I had to come up recipes that to showcase this incredible fruit. You might also love this mango chia pudding recipe or mango lemonade made with fresh mangoes.

Why are you going to love this recipe?

1. Mostly healthy - Made with mostly healthy ingredients like rolled oats, almonds, coconut oil and mango like this mango overnight oats recipe.
2. Texture contrast - The oat, almond, flour topping gets crispy and crunchy when baked and the fruit inside is soft and juicy, making it the ultimate dessert to eat.
3. Flavors - This recipe uses ground cardamom instead of vanilla extract. The combination of ripe mango, cardamom and coconut oil is magical.
4. Temperature contrast - A warm crumble is topped with a scoop of cold vanilla ice cream which is got to be the most amazing way to enjoy your sweet treat.
5. Crispy topping - We borrowed the technique from America's Test Kitchen of using water along with coconut oil which guarantees a crispy and crunchy topping.

Why this recipe works?

This recipe celebrates mangoes by using 3 large fruits which is tossed with lemon juice to enhance their bright flavor. Adding nuts and oats to the topping, loosened its consistency so it doesn't bake up dense and some water helps to clump up the mixture without adding too much coconut oil.

What is mango crisp?

It is a summery variation to the classic apple crisp, which is a dessert made with chopped fruit, topped with a streusel topping and then baked.

Best mango for the recipe?

Select yellow colored fruits with no visible signs of green. It should feel soft when pressed lightly (but not mushy). The tastier the fruit that you enjoy eating will make the best tasting crumble. If the fruit is very ripe, then it will be hard to cut into pieces.

How to prepare mango?

Wash and peel off the skin using a vegetable peeler. Hold the fruit in one hand, stand it on the stem end, cut from the top of the fruit, down one side of the pit. Repeat with other side and you will end up with three pieces - two halves and the middle pit section.

Place each halve on a cutting board and cut into ¾-inch chunks for the recipe. The ends of the pit can be cut as well. (Not sure hot to cut a mango? We love this detailed post on different ways to cut from Ambitious Kitchen).

Difference between a Crisp and a Crumble

They are both very similar, made using fresh fruit with a streusel like topping, that is baked. Crisp topping refers to a lighter, less dense topping made using oats, which crisps up during the baking, giving it more of a crunch.

A crumble is just a crisp that is made with only flour and not oats. It is usually a simple combination of flour, butter and sugar with occasional addition of nuts.

What baking pans to use?

This recipe can be baked in a 8 x 8 square/round baking pan or six - 6 ounce oven safe ramekins when servings . We love the ramekins for a more elegant presentation!

Pro Tips for Success

Coconut oil - Use liquid (not hot) coconut oil.

Not a fan of coconut oil? Use melted butter instead.

Sweetness – Adjust sweetness based on the sweetness of your fruit is sweet. If you fruit is not super ripe/tart, then use about 5 tablespoons of sugar.

Cardamom Powder – We highly recommend using freshly ground cardamon for best flavor. It can be very easily made at home by grinding some cardamom in a dry spice grinder until finely ground.

Mango - Select sweet ripe but still firm, non fibrous fruits.

Halve the recipe and make in three - 6 ounce ramekins or 6-inch baking pan.

How to make?

Make fruit filling- Wash, peel and chop flesh into ¾-inch chunks and toss with freshly squeezed lemon juice and some sugar. Divide filling into greased baking pans.

Make topping - Stir oats, flour, sliced almonds, sugar, cardamom powder and salt together in a bowl. Mix in some water and melted coconut oil. Mix well until thoroughly combined. Using fingertips, sprinkle topping on top of the fruit filling.

Bake - Place baking pan in a pre heated 350°F oven (place ramekins on a baking sheet) and bake for about 30 minutes or the topping gets golden brown.

How to serve?

The best way to enjoy is hot or warm with a scoop of vanilla ice cream or sweetened whipped cream (we highly recommend ice cream) for dessert. It is also delicious with sweetened greek yogurt for a snack.

Variations

1. Mix other chopped fruits like peach, blueberries, strawberry, pitted cherries, raspberry or nectarine along with mango (use a total of 4 to 5 cups fruit).
2. Replace almonds with cashews, hazelnuts, macadamia nuts, pistachios or coconut.
3. Skip cardamom and use other flavorings like vanilla extract, almond extract, freshly grated nutmeg or ginger.

How to store?

Wrap leftovers tightly with aluminum foil refrigerate for up to 3 days. However, the topping looses it crispness when refrigerated but tastes just as good.

To reheat

1. In microwave - Microwave until warmed through (make sure that the pan is microwave safe).
2. In oven - Place foil wrapped baking pan/ramekins in a pre heated 300 degree oven for 10 to 15 minutes or heated through.

More recipes using mango:

• Mango Kulfi
• Clafoutis
• Baked Mango

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