Mango Crisp Recipes

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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 CRISP DESSERT



Mango Crisp Dessert image

This mango crisp dessert recipe uses fresh mangoes, nutmeg, cinnamon, and other ingredients for a decadent, yet easy-to-make finish to any meal.

Provided by Diana Rattray

Categories     Dessert

Time 50m

Number Of Ingredients 14

5 mangoes (about 5 to 6 cups diced or sliced)
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon (divided)
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
1 tablespoon cornstarch (heaping)
For the Topping:
1/2 cup all-purpose flour
1/4 cup rolled oats
5 tablespoons butter (softened)
1/2 cup brown sugar (packed)
Optional: sweetened whipped cream
Optional: vanilla or butter pecan ice cream
Optional: cinnamon sugar (for sprinkling)

Steps:

  • Preheat the oven to 350 F.
  • Butter a 1 1/2-quart baking dish.
  • In a bowl, combine the diced or sliced mangoes with the granulated sugar, cinnamon, lemon juice, and vanilla. Toss to blend and then toss with the cornstarch.
  • Transfer the mango filling mixture to the prepared baking dish and set aside.
  • In a clean bowl, combine the flour, oats, and brown sugar. Blend well. Add the softened butter and mix it with a fork, pastry cutter, or fingers until crumbly.
  • Sprinkle the crumb mixture evenly over the mango filling.
  • Bake the mango crisp in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
  • Serve the mango crisp warm, cold, or at room temperature.
  • Top individual servings with sweetened whipped cream or ice cream and a sprinkling of cinnamon sugar, if desired.
  • Cover the leftovers and store in the refrigerator.

Nutrition Facts : Calories 261 kcal, Carbohydrate 48 g, Cholesterol 19 mg, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, Sodium 64 mg, Sugar 33 g, Fat 8 g, ServingSize 1 fruit crisp (6 to 8 servings), UnsaturatedFat 0 g

SKINNY APPLE-MANGO CRISP



Skinny Apple-Mango Crisp image

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

Nonstick cooking spray
1/2 cup Gold Medal™ all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup canola oil
4 Granny Smith apples
2 red sweet apples (such as Gala, Fuji, or Rome Beauty)
3 tablespoons lime juice
1/4 cup Gold Medal™ all-purpose flour
2 medium mangoes, seeded, peeled, and chopped
1/3 cup finely chopped pecans
4 cups frozen fat-free whipped dessert topping, thawed, or low-fat vanilla frozen yogurt

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

MOMMY'S MANGO COBBLER



Mommy's Mango Cobbler image

This cobbler dish highlighting fresh mangos is perfect with a scoop of vanilla ice cream. Hope you enjoy!

Provided by grainfreegirl96

Categories     Desserts     Cobbler Recipes

Time 1h

Yield 12

Number Of Ingredients 10

8 mangoes - peeled, seeded, and sliced
2 cups water
½ cup white sugar
2 cups white sugar
½ cup butter, softened
2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup.
  • Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish.
  • Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes.
  • Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 384 calories, Carbohydrate 76.1 g, Cholesterol 22 mg, Fat 8.5 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 277.5 mg, Sugar 57.6 g

MANGO CRISP



Mango Crisp image

Make and share this Mango Crisp recipe from Food.com.

Provided by princess7

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup sugar
2 1/2 tablespoons cornstarch
1 (12 ounce) can mango nectar
1 teaspoon grated lemon, rind of
1 tablespoon lemon juice
8 cups chunks peeled mangoes, fresh,1 inch chunks (7 to 8 lb. total or thawed frozen 2 1/2 to 3 lb. total)
1 1/2 cups regular rolled oats
1 1/2 cups all-purpose flour
1 cup roasted macadamia nuts or 1 cup pecans, coarsely chopped
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup maple syrup
1/4 lb butter, melted

Steps:

  • In a 3- to 4-quart pan, mix sugar and cornstarch.
  • Add mango nectar and stir until blended.
  • Stir over high heat until mixture comes to a boil, about 3 minutes.
  • Remove from heat and mix in lemon peel and juice.
  • Add mangoes and stir gently to coat.
  • Pour into a shallow 2 1/2- to 3-quart baking dish.
  • In a bowl, mix oats, flour, nuts, ginger, and salt.
  • Add syrup and butter and mix until blended.
  • Distribute mixture evenly over mangoes.
  • Set dish in a foil-lined 10- by 15-inch baking pan.
  • Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
  • Serve warm or cool.

Nutrition Facts : Calories 557.7, Fat 26.1, SaturatedFat 9.7, Cholesterol 30.5, Sodium 180.6, Carbohydrate 79.3, Fiber 6.3, Sugar 43.8, Protein 7.2

EASY & HEALTHY MANGO CRISP (NATURALLY SWEETENED)



Easy & Healthy Mango Crisp (Naturally Sweetened) image

A quick, delicious, and healthy way to make any fruit crisp, not just mango crisp. The sweetness comes from dates rather than sugar. The amount of fruit is an estimate; it takes about 4 of the larger (green and red skinned) mangoes or 6 of the smaller (orange) mangoes. This recipe is a tropical twist inspired by a blueberry peach crisp recipe at whfoods.org.

Provided by LittleBitGranola

Categories     Breakfast

Time 1h5m

Yield 1 crisp, 4 serving(s)

Number Of Ingredients 8

3 cups ripe mangoes, scooped out from peel
1 1/2 cups strawberries, quartered
1/4 cup pineapple juice or 1/4 cup other fruit juice
1 cup pitted dates
1/2 cup macadamia nuts
1/4 cup rolled oats or 1/4 cup steel cut oats
1/4 cup unsweetened dried shredded coconut
2 tablespoons pineapple juice or 2 tablespoons other fruit juice

Steps:

  • Preheat the oven to 350 deg F.
  • Slice mangoes into thirds vertically to remove the pit. Scoop out the flesh and place in an 8x8 inch baking pan.
  • Top mango with quartered strawberries and drizzle with 1/4 cup pineapple juice (can also use canned pineapple).
  • To make the topping, place remaining dry ingredients in a food processor and process until mixed but still slightly chunky. Add 2 tablespoons pineapple juice and briefly process to incorporate.
  • Spread the topping mixture over the fruit.
  • Bake for 45 minutes.

Nutrition Facts : Calories 382.1, Fat 17.3, SaturatedFat 5.3, Sodium 6.1, Carbohydrate 60.3, Fiber 8.9, Sugar 46.4, Protein 4.7

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.

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