Mango And Raspberry Crisp Recipe

Name: Mango And Raspberry Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 mangoes, peeled and pitted; 1 cup raspberries (half-pint container); 2 fresh lemon juice; FOR THE CRUMB MIXTURE; 3 tablespoons sugar; 1/3 cup sugar; 1 tablespoon all-purpose flour; 3/4 cup all-purpose flour; 2/3 cup finely ground hazelnuts; 1/8 teaspoon salt; 3/8 cup unsalted butter, at room temperature

Servings: persons

1
Heat oven to 350u00b0F
2
Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoons flour and set aside.
3
In a medium bowl, whisk together hazenuts, 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.
4
Add the raspberries to the reserved mangoes, and divide the mixture among 4 small baking dishes. Place one-quarter of the nut and flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until golden brown and the fruit juices are thick and bubbling 35-40 minutes. Remove from oven; place on wire rack until slightly warm.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 mangoes, peeled and pitted, 1 cup raspberries (half-pint container), 2 fresh lemon juice, FOR THE CRUMB MIXTURE, and more.

Yes, Mango And Raspberry Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mango And Raspberry Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions