I’ve been on a mango kick lately. They’re beautiful and cheap at my grocery store right now and I can’t seem to get enough. I enjoy mangoes mostly on their own or in a smoothie, but a mango crisp recipe has been brewing in the back of my mind for months. When a box of mangoes landed on my doorstep, pushing my household mango supply over the edge, I knew it was time to give one a try.
Crisps are an ideal summer dessert. You can use plentiful in-season fruit, they are super easy, and come together very quickly. I love a good fruit pie, but sometimes I don’t have time for all the fuss. A fruit crisp is the answer. I love the combination of mangoes and blackberries in this recipe, but don’t feel limited by it. Use whatever fruit you like, and enjoy!
Blackberry Mango Crisp
- 1/2 cup (60 grams) all-purpose flour
- 1/3 cup (33 grams) oats
- 1/2 cup (55 grams) pecans, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup (113 grams) unsalted butter, cold and cubed
- 2 pounds (455 grams, about 2 cups) cubed mango
- 2 pounds (455 grams, about 2 cups) blackberries
- Preheat oven to 375 degrees. Grease 4 individual ramekins or 1 8-inch round baking dish.
- In a large bowl, combine the flour, oats, pecans, salt, cinnamon, and ginger. Add the cubed butter and toss to coat. Use a pastry blender or large fork to cut the butter into the dry ingredients until the butter is roughly the size of small peas.
- Combine the mangoes and blackberries and divide amongst the ramekins or dump into the single baking dish. Cover with the crisp mixture.
- Bake until topping is golden brown and fruit is bubbling, about 25-35 minutes. Serve immediately with whipped cream or ice cream, if desired.
Have you tried this recipe?
Disclosure: The Mango Board provided the mangos used in this recipe. All opinions are my own.