Blackberry Mango Crisp

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

Blackberry Mango Crisp

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
An easy summer dessert of baked mangoes and blackberries with a crisp topping of oats and pecans. Serve with ice cream or whipped cream.


  • ½ cup all-purpose flour (60 grams)
  • 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.
Calories: 606kcal, Carbohydrates: 74g, Protein: 9g, Fat: 34g, Saturated Fat: 16g, Cholesterol: 61mg, Sodium: 154mg, Potassium: 840mg, Fiber: 18g, Sugar: 43g, Vitamin A: 3648IU, Vitamin C: 130mg, Calcium: 110mg, Iron: 3mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Disclosure: The Mango Board provided the mangos used in this recipe. All opinions are my own.