Best 3 Mango Fruit Crisp Recipes
Indulge in the tropical delight of mango fruit crisp, a delectable dessert that tantalizes the taste buds with its harmonious blend of sweet and tangy flavors. This classic comfort food combines the juicy goodness of fresh mangoes with a crispy oat topping, creating a symphony of textures and flavors. Whether you prefer a traditional recipe or a gluten-free, vegan, or dairy-free variation, this article offers a culinary adventure that caters to diverse dietary preferences. Get ready to embark on a delightful journey as we explore the world of mango fruit crisp, uncovering the secrets behind its irresistible charm.
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MANGO FRUIT CRISP
"For many years, this was one of my most delicious summer desserts. I changed it to whole wheat flour to make it a bit more healthy." -Judy Schatzberg of Livingston, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture., Bake at 375° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm.
Nutrition Facts : Calories 239 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 199mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 5g fiber), Protein 3g protein.
SKINNY APPLE-MANGO CRISP
94% less sat fat • 70% less sodium than the original recipe. Sweet mango adds a splash of color and a tropical twist to this fall favorite. And with a few simple changes, we cut calories by 25 percent and fat by more than half.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with nonstick cooking spray.
- In a medium bowl, stir together the 1/2 cup flour, the oats, wheat germ, brown sugar, and cinnamon. Stir in the oil; set aside.
- Core the apples; chop apples and place in a very large bowl. Sprinkle apples with the lime juice; stir to coat. Stir in the 1/4 cup flour. Fold in the mangoes.
- Place the apple-mango mixture in the prepared baking dish. Evenly sprinkle the flour-oat mixture over fruit. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until the apples are tender. Cool slightly. Serve warm. Top individual servings with whipped topping.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 18 g, TransFat 0 g
MANGO AND RASPBERRY CRISP
Ground hazelnuts as part of the topping provide a distinctive flavor to this fruit crisp.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
- In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
- Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.
Tips:
- Choose ripe mangoes. Use mangoes that are slightly soft to the touch and have a sweet, fragrant smell. Avoid mangoes that are too hard or have green skin, as they will not be as flavorful.
- Peel and slice the mangoes thinly. This will help them cook evenly in the crisp.
- Use a variety of spices. The spices in this recipe (cinnamon, nutmeg, and ginger) add a warm, cozy flavor to the crisp. Feel free to experiment with other spices, such as cardamom, cloves, or allspice.
- Don't overcook the crisp. The crisp is done when the topping is golden brown and the mangoes are tender but still hold their shape.
- Serve the crisp warm or at room temperature. The crisp is best enjoyed when it is still warm from the oven, but it can also be served at room temperature.
Conclusion:
This mango fruit crisp is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet, juicy mangoes are perfectly complemented by the warm, cozy spices. The crisp is also a great way to use up any leftover mangoes. So next time you have a few ripe mangoes on hand, be sure to give this recipe a try!
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