Mango Crisp Recipes

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FRUIT CRISP BY HEART

Provided by Katie Lee Biegel

Categories     dessert

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 10



Fruit Crisp by Heart image

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
  • For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
  • Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.

1 part all-purpose flour (we used 1/2 cup)
1/2 part brown sugar (we used 1/4 cup)
Pinch cinnamon
Pinch salt
1 part cold unsalted butter in cubes (we used 1/2 cup)
1 part rolled oats (we used 1/2 cup)
About 6 parts fruit (we used 3 cups sliced peaches, or about 8 peaches; see Cook's Note)
1 teaspoon cornstarch per 1 cup fruit (we used 3 teaspoons)
Granulated sugar, depending on the sweetness/ripeness of the fruit
Lemon zest, if desired

APPLE-MANGO CRISP

Great recipe to take in an insulated carrier to potlucks! A nice change from plain apple crisp, and it goes together quickly, too. The original recipe (BHG) called for two fresh mangoes, I used frozen chunks instead (less work!).

Provided by Debber

Categories     Dessert

Time 1h

Yield 1 13x9 pan, 16 serving(s)

Number Of Ingredients 12



Apple-Mango Crisp image

Steps:

  • Preheat oven to 375. Grease a 13x9 cake pan.
  • In a medium bowl, stir together first five ingredients; stir in butter--distributing evenly. Set aside.
  • Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
  • Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
  • Bake (uncovered) for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout).
  • Cool slightly, serve warm with whipped cream or vanilla ice cream.
  • NOTE: My hubby noted that he would prefer the apples to be peeled next time.

Nutrition Facts : Calories 170.9, Fat 5.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 25.3, Carbohydrate 30.5, Fiber 3.3, Sugar 18.3, Protein 2.6

3/4 cup rolled oats
1/2 cup flour
1/2 cup toasted wheat germ
1/2 cup brown sugar, packed
1 1/2 teaspoons cinnamon
1/4 cup butter, melted
3 green apples, cored & chopped coarsely (see note)
3 red apples, cored & chopped coarsely (see note)
3 tablespoons lime juice
1/4 cup flour
4 cups frozen mangoes, chopped coarsely
1/3 cup chopped pecans

MANGO CRISP

Make and share this Mango Crisp recipe from Food.com.

Provided by princess7

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13



Mango Crisp image

Steps:

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

Nutrition Facts : Calories 557.7, Fat 26.1, SaturatedFat 9.7, Cholesterol 30.5, Sodium 180.6, Carbohydrate 79.3, Fiber 6.3, Sugar 43.8, Protein 7.2

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

MANGO MACADAMIA NUT CRISP

Provided by Food Network

Number Of Ingredients 12



Mango Macadamia Nut Crisp image

Steps:

  • Preheat oven to 350 degrees. Place the diced mango and the grated ginger in a saucepan and place over medium-low heat. Cook mango slowly, stirring until it releases its juice and begins to simmer, about 5 to 7 minutes. Simmer about 3 minutes more until mango is tender and juices are bubbly. Remove mango pieces with a slotted spoon to a small bowl. Leave mango juice in pan and bring to a boil. Stirring constantly, boil the mango juice until it is reduced by 3/4 and is syrupy. Scrape syrup into bowl with mango and add brown sugar and honey. Stir gently to combine. Transfer mango to a lightly buttered 2-quart shallow bake pan (a round 9-inch cake pan works as well). Sprinkle the Oatmeal Macadamia Nut Streusel over the mango filling, covering evenly. Place baking dish on a cookie sheet (to catch any bubbling filling) and place in the oven. Bake 25-30 minutes until streusel is golden and the filling is bubbly. Cool to room temperature before serving.
  • Combine flour, oatmeal and both sugars in the bowl of a food processor. Pulse to mix well. Add the butter to the bowl, replace the top and pulse the machine to incorporate the butter. Work quickly and use short pulses to make a dry, loose, fluffy mixture resembling sand. Do not allow the butter to soften or make a dough. Transfer the streusel to a small bowl and add the nuts and coconut. Toss by hand to mix well. Reserve until needed.

4 large mangos, peeled and diced, about 2 quarts
1 tablespoon peeled, grated gingeroot
1/2 cup packed dark brown sugar
1/4 cup clover honey
1 recipe Oatmeal Macadamia Nut Streusel (recipe follows)
3/4 cup all-purpose flour
1/4 cup oatmeal
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup cold butter, cut into small pieces
1/4 cup chopped, toasted macadamia nuts
1/4 cup toasted, flaked, unsweetened coconut (optional)

MANGO MACADAMIA CRISP

Make and share this Mango Macadamia Crisp recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12



Mango Macadamia Crisp image

Steps:

  • Preheat oven to 400°.
  • Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
  • To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.

Nutrition Facts : Calories 191.3, Fat 7.9, SaturatedFat 3.8, Cholesterol 14, Sodium 39.9, Carbohydrate 31.4, Fiber 1.9, Sugar 24.3, Protein 1.3

1/4 cup granulated sugar
2 teaspoons cornstarch
4 cups chopped peeled ripe mangoes (about 4 pounds)
3 tablespoons fresh lime juice
2 teaspoons butter, melted
cooking spray
1/3 cup all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons brown sugar
1/2 teaspoon ground ginger
3 tablespoons butter
3 tablespoons chopped macadamia nuts

MANGO BERRY COCONUT CRISP

there's more, but I didn't think the title would fit, lol. I adapted this from a Bobby Flay recipe. This cooked up great, is full of fresh fruit, and is what summer bounty is all about!

Provided by chia2160

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14



Mango Berry Coconut Crisp image

Steps:

  • Preheat oven to 350°.
  • Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
  • Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
  • Top with sugar rum mixture.
  • Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
  • Using a fork combine sugar,butter, cinnamon and flour, mixing well.
  • Top fruit with flour mixture.
  • Top with coconut and macadamias, bake for 45 minutes until done.

Nutrition Facts : Calories 275.1, Fat 19.3, SaturatedFat 9.3, Cholesterol 30.5, Sodium 91.5, Carbohydrate 22.5, Fiber 3.6, Sugar 12, Protein 2.3

2 mangoes, peeled, seeded and diced
1 cup blueberries
1 cup raspberries
1/4 cup dark rum
1/2 cup turbinado sugar
2 tablespoons crystallized ginger
1 lemon, juice and zest of
1/2 cup butter, cut up at room temp
1/2 cup turbinado sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 cup macadamia nuts, nuts. chopped
1/4 cup shredded coconut
cooking spray, for pan

RHUBARB AND MANGO CRISP

I found this recipe on another site and was intrigued by the combination of rhubarb and mango. The two fruits actually compliment each other really well and the crumble mixture is almost like a cookie dough and bakes up like a big, soft cookie.

Provided by Irmgard

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12



Rhubarb and Mango Crisp image

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9" x 9" baking dish.
  • In a large bowl, combine the granulated sugar and cornstarch.
  • Add the rhubarb, mangoes, lemon juice, lemon zest and ginger; toss to combine.
  • In a food processor combine the oats, flour and butter.
  • Pulse several times until the mixture resembles coarse meal.
  • Transfer to a medium bowl and stir in the brown sugar and coconut.
  • Pour the fruit into the greased baking dish.
  • Mound the topping over the filling, covering it completely.
  • Bake for 40 to 45 minutes until the filling is bubbly and the topping is golden.

Nutrition Facts : Calories 521.8, Fat 26.3, SaturatedFat 17.3, Cholesterol 54.2, Sodium 162.4, Carbohydrate 71, Fiber 5.2, Sugar 46.4, Protein 4.9

1/3 cup granulated sugar
2 tablespoons cornstarch
3 cups rhubarb, chopped into 1-inch pieces
2 mangoes, peeled, cored and cubed
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon fresh ginger, minced
1 cup quick-cooking rolled oats
1/2 cup all-purpose flour
2/3 cup butter, chilled and cut into chunks
2/3 cup brown sugar
1/2 cup coconut

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