Baked Mangoes

one baked mango topped with white ice cream in a fluted white plate.

Baked mangoes are soft, sweet fruit and topped with an irresistible honey coconut-almond oat streusel. Paired with vanilla ice cream, it's an outrageously delicious and unique summer dessert with a stunning presentation.

Course Dessert

Cuisine Indian

Keyword baked mango, baked mangoes

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 427kcal

Author Maria Doss

Ingredients

2 large ripe mango (or use 3 medium)
½ cup shredded coconut
½ cup sliced almonds chopped
¼ cup rolled oats
¼ cup honey
2 tablespoons melted coconut oil
¼ teaspoon salt

Instructions

Preheat oven to 375 degrees F. Have an oven-safe dish that’s large enough to hold the mango halves ready.
Cut mango - Cut the mangoes into two halves and set aside the seed for snacking. Using a sharp knife, gently score the flesh in a crisscross pattern, cutting about three-quarters of the way through—be careful not to cut through the skin. Place the scored mango halves in the baking dish.
👉 Need a visual? Check out the short video for cutting instructions.
In a small bowl, combine all the remaining ingredients and mix until fully incorporated. Spoon the mixture over the mango halves, gently pressing it down so it stays in place.
Bake for 18 to 24 minutes, or until the topping is a deep golden brown.
Serve warm or at room temperature with a scoop of vanilla ice cream.

Video

Notes

Baking Dish: Use any oven-safe dish that’s large enough to hold the mango halves comfortably without crowding or squeezing them in.

Mango: Avoid using overly ripe or soft mangoes—they can become mushy while baking and won’t hold their shape well.

Number of mangoes: You’ll need 2 large or 3 medium mangoes for the amount of topping provided.

Nut-Free Option: To make it nut-free, replace the almonds with rolled oats.

Coconut: Both sweetened or unsweetened shredded coconut work well—use whichever you prefer.

Nut Mix: Feel free to swap the almonds with a mix of chopped raw cashews, pistachios, or more almonds for added texture and flavor.

Nutrition