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!
An easy summer dessert of baked mangoes and blackberries with a crisp topping of oats and pecans. Serve with ice cream or whipped cream.
- 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.
Disclosure: The Mango Board provided the mangos used in this recipe. All opinions are my own.