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
- ½ cup all-purpose flour (60 grams)
- ⅓ cup old fashioned rolled oats (33 grams)
- ½ cup pecans , chopped (55 grams)
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ cup unsalted butter , cold and cubed (113 grams)
- 2 lbs cubed mango (455 grams, about 2 cups)
- 2 lbs blackberries (455 grams, about 2 cups)
- Preheat oven to 375°F. 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.