Mango Crisp Recipe

Name: Mango Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup sugar; 2 1/2 tablespoons cornstarch; 1 (12 ounce) can mango nectar; 1 teaspoon grated lemon, rind of; 1 tablespoon lemon juice; 8 cups chunks peeled mangoes, fresh,1 inch chunks (7 to 8 lb. total or thawed frozen 2 1/2 to 3 lb. total); 1 1/2 cups regular rolled oats; 1 1/2 cups all-purpose flour; 1 cup roasted macadamia nuts or 1 cup pecans, coarsely chopped; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1/2 cup maple syrup; 1/4 lb butter, melted

Servings: persons

1/3 cup sugar
2 1/2 tablespoons cornstarch
1 (12 ounce) can mango nectar
1 teaspoon grated lemon, rind of
1 tablespoon lemon juice
8 cups chunks peeled mangoes, fresh,1 inch chunks (7 to 8 lb. total or thawed frozen 2 1/2 to 3 lb. total)
1 1/2 cups regular rolled oats
1 1/2 cups all-purpose flour
1 cup roasted macadamia nuts or 1 cup pecans, coarsely chopped
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup maple syrup
1/4 lb butter, melted

1
In a 3- to 4-quart pan, mix sugar and cornstarch.
2
Add mango nectar and stir until blended.
3
Stir over high heat until mixture comes to a boil, about 3 minutes.
4
Remove from heat and mix in lemon peel and juice.
5
Add mangoes and stir gently to coat.
6
Pour into a shallow 2 1/2- to 3-quart baking dish.
7
In a bowl, mix oats, flour, nuts, ginger, and salt.
8
Add syrup and butter and mix until blended.
9
Distribute mixture evenly over mangoes.
10
Set dish in a foil-lined 10- by 15-inch baking pan.
11
Bake in a 375u00b0 oven until topping is golden brown, 30 to 40 minutes.
12
Serve warm or cool.

1170

kcal

Calories

Fat

182

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 13 ingredients. The key ingredients include: 1/3 cup sugar, 2 1/2 tablespoons cornstarch, 1 (12 ounce) can mango nectar, 1 teaspoon grated lemon, rind of, and more.

Yes, Mango 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 Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions