1 hr 5 mins
A quick, delicious, and healthy way to make any fruit crisp, not just mango crisp. The sweetness comes from dates rather than sugar. The amount of fruit is an estimate; it takes about 4 of the larger (green and red skinned) mangoes or 6 of the smaller (orange) mangoes. This recipe is a tropical twist inspired by a blueberry peach crisp recipe at whfoods.org.
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Units: US | Metric
- 3 cups ripe mangoes, scooped out from peel
- 1 1/2 cups strawberries, quartered
- 1/4 cup pineapple juice or 1/4 cup other fruit juice
- 1 cup pitted dates
- 1/2 cup macadamia nuts
- 1/4 cup rolled oats or 1/4 cup steel cut oats
- 1/4 cup unsweetened dried shredded coconut
- 2 tablespoons pineapple juice or 2 tablespoons other fruit juice
- 1Preheat the oven to 350 deg F.
- 2Slice mangoes into thirds vertically to remove the pit. Scoop out the flesh and place in an 8x8 inch baking pan.
- 3Top mango with quartered strawberries and drizzle with 1/4 cup pineapple juice (can also use canned pineapple).
- 4To make the topping, place remaining dry ingredients in a food processor and process until mixed but still slightly chunky. Add 2 tablespoons pineapple juice and briefly process to incorporate.
- 5Spread the topping mixture over the fruit.
- 6Bake for 45 minutes.
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Nutritional Facts for Easy & Healthy Mango Crisp (Naturally Sweetened)
Serving Size: 1 (264 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 382.1
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 5.2 g
- Cholesterol 0.0 mg
- Sodium 6.0 mg
- Total Carbohydrate 60.2 g
- Dietary Fiber 8.8 g
- Sugars 46.3 g
- Protein 4.7 g