Best 8 Mango Raspberry Crisp Recipes

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Indulge in a delightful symphony of flavors with this tantalizing Mango Raspberry Crisp, a perfect balance of sweet and tangy. This delectable dessert features a luscious filling of juicy mangoes and vibrant raspberries, nestled between a crispy oat topping and a tender, buttery crust. Each bite offers a burst of fruity goodness, complemented by the comforting warmth of the crisp.

The recipe includes variations to suit your preferences. Choose between a classic all-butter crust or a healthier almond flour crust for a gluten-free option. For those who love a more decadent treat, there's an irresistible brown butter oat topping that adds an extra layer of richness. And if you're short on time, a quick and easy crumble topping is also provided.

This Mango Raspberry Crisp is not only a culinary delight but also a versatile dish that can be enjoyed in different ways. Serve it warm with a scoop of vanilla ice cream for an indulgent dessert experience. For a refreshing summer treat, chill it and relish the cool, crisp texture. It's also a wonderful addition to brunch menus, offering a sweet and fruity start to your day.

With its vibrant colors, enticing aromas, and irresistible flavors, this Mango Raspberry Crisp is sure to be a hit at any gathering. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with joy.

Let's cook with our recipes!

RASPBERRY, NECTARINE, AND MANGO CRUMBLE



Raspberry, Nectarine, and Mango Crumble image

This homey dessert is irresistible served warm.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

1 cup plus 1 1/2 tablespoons all-purpose flour
1/2 cup dark-brown sugar, packed
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup rolled oats
10 tablespoons cold unsalted butter, cut into small pieces
4 nectarines (about 1 3/4 pounds)
2 ripe mangoes, (about 1 1/2 pounds)
1 pint raspberries
1/2 cup granulated sugar
2 tablespoons fresh lime juice
2 pints vanilla ice cream

Steps:

  • Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form, 4 to 5 minutes. Transfer to a bowl, cover, and refrigerate until ready to use.
  • Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel. Cut flesh into 1-inch chunks, and add to nectarines; add raspberries. Add remaining 1 1/2 tablespoons flour, granulated sugar, and lime juice; toss gently to combine.
  • Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping evenly over fruit. Bake until topping is golden brown and juices bubble, about 50 minutes. Remove from oven, and let cool slightly. Serve warm with ice cream.

MANGO RASPBERRY CRISP



Mango Raspberry Crisp image

A delicious combination of sweet and tart fruit with a crisp oat and coconut topping!

Provided by Dayna

Categories     Dessert

Time 55m

Number Of Ingredients 13

Filling
4 cups chopped frozen mango
2 cups frozen raspberries
3 T granulated sugar
1 1/2 T arrowroot powder (you can also use cornstarch)
Topping
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup unsweetened shredded coconut
1/4 cup granulated sugar
1/4 t ground cinnamon
pinch of salt
1/4 coconut oil (melted)

Steps:

  • Preheat oven to 375 degrees.
  • Grease a large casserole dish and set aside.
  • In a large bowl, add the mango and raspberries (still frozen). Add the sugar and arrowroot powder and stir until the fruit is coated. Pour the fruit mixture into the prepared casserole dish.
  • In a medium bowl, add the oats, flour, shredded coconut, sugar, cinnamon, and salt. Stir to incorporate. Add the melted coconut oil and stir until fully combined.
  • Sprinkle the oat topping over the fruit.
  • Cover the dish with foil and poke a few holes over the top. Bake for 30 minutes.
  • Remove the foil and continue to bake uncovered for 15 to 20 more minutes or until the toppings is crisp and golden.
  • Serve as is or with whipped cream or vanilla ice cream!

MANGO-RASPBERRY CRISP



Mango-Raspberry Crisp image

Add a tropical twist to your dessert table with this crisp that's enriched with mangoes, raspberries, coconut and oats.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 8

3 ripe large mangoes, seed removed, peeled and cut into 1/8-inch slices
3 packages (6 oz each) fresh raspberries (4 cups)
1/3 cup packed brown sugar
2 tablespoons cornstarch
1 package (5.25 oz) crisp coconut cookies, crushed
1 cup old-fashioned oats
1/2 cup flaked coconut
1/2 cup butter, melted

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
  • In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
  • Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.

Nutrition Facts : Calories 550, Carbohydrate 78 g, Fat 5, Fiber 11 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 230 mg

MANGO FRUIT CRISP



Mango Fruit Crisp image

"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

4 medium peaches, peeled and sliced
3 medium mangoes, peeled and chopped
1/3 cup sugar
1/4 cup orange juice
2 tablespoons whole wheat flour
1 tablespoon lemon juice
1/2 teaspoon salt
TOPPING:
1/2 cup whole wheat flour
1/3 cup packed brown sugar
3 tablespoons cold butter
1/2 cup granola without raisins

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.

MANGO-RASPBERRY COBBLER



Mango-Raspberry Cobbler image

Looking for a fruit dessert? Then check out this mango and raspberry cobbler that can be baked to perfect golden brown hue.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 9

Number Of Ingredients 9

1 bag (16 oz) frozen mango chunks, thawed, drained
1/2 teaspoon ground nutmeg
1 tablespoon fresh lime juice
1 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free (skim) milk
1/2 cup frozen raspberries, thawed, drained

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
  • In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
  • Bake 40 to 50 minutes or until top is golden brown. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g

MANGO AND RASPBERRY CRISP



Mango and Raspberry Crisp image

The recipe for this crisp topping can be doubled or tripled. Store up to one week in the refrigerator, or one month in the freezer; if frozen, thaw before using. So delicious!!

Provided by Chef mariajane

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 mangoes, peeled and pitted
1 cup raspberries (half-pint container)
2 fresh lemon juice
3 tablespoons sugar
1/3 cup sugar
1 tablespoon all-purpose flour
3/4 cup all-purpose flour
2/3 cup finely ground hazelnuts
1/8 teaspoon salt
3/8 cup unsalted butter, at room temperature

Steps:

  • Heat oven to 350°F
  • Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoons flour and set aside.
  • In a medium bowl, whisk together hazenuts, 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 reserved mangoes, and divide the mixture among 4 small baking dishes. Place one-quarter of the nut and flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until golden brown and the fruit juices are thick and bubbling 35-40 minutes. Remove from oven; place on wire rack until slightly warm.

Nutrition Facts : Calories 604, Fat 31.8, SaturatedFat 12.1, Cholesterol 45.8, Sodium 78.9, Carbohydrate 79.2, Fiber 7.7, Sugar 51.5, Protein 7.3

MANGO AND RASPBERRY CRISP



Mango and Raspberry Crisp image

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

3 mangoes, peeled and pitted
1 half-pint container raspberries
2 freshly squeezed lemon juice
3 tablespoons plus 1/3 cup sugar
1 tablespoon plus 3/4 cup all-purpose flour
2/3 cup finely ground hazelnuts
1/8 teaspoon salt
3/4 stick unsalted butter, at room temperature

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.

RASPBERRY CRISP



Raspberry Crisp image

My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter, cubed

Steps:

  • In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.

Tips:

  • For the Best Flavor: Choose ripe, juicy mangoes and raspberries. If your prefer a tarter flavor, use slightly unripe mangoes.
  • Use Fresh Lemon Juice: Fresh lemon juice brightens the flavors of the fruit and complements the sweetness of the filling. Bottled lemon juice can substitute in a pinch.
  • Don't Overmix the Crisp Topping: Overmixing the topping will result in a tough, dense crisp. Mix just until the ingredients are combined and crumbly.
  • Bake Until Golden Brown: The crisp is done baking when the topping is golden brown and the filling is bubbling around the edges. This usually takes 35-40 minutes.
  • Serve Warm or at Room Temperature: Mango raspberry crisp is delicious served warm or at room temperature. If you're serving it warm, top it with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This mango raspberry crisp is a delicious and easy-to-make dessert that's perfect for summer. The combination of sweet mangoes, tart raspberries, and a crunchy oat topping is irresistible. Whether you're serving it for a special occasion or a casual get-together, this crisp is sure to be a hit.

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