Yum yummy yum!  I truly loved this dessert.  Fresh natural mangoes enhanced by a delicate, tasty and  uncomplicated crisp topping – this is one of my new favorites.  I mean it.  So easy, so pretty and bright – perfect for a summer BBQ.  My friends agreed especially Marco who was in mango heaven.  I told him excitedly that it was on the healthy side – and he said that was good considering the amount of whipped cream he ate with it.  I ate mine plain – cold the next morning and in my vanilla ice cream the next night and mmm…hit the spot 3 times.  If you are not a mango lover (Sylvie is away and the rest of my family wouldn’t even try this!) you can make it with peaches, apples, pears or plums.  Probably equally as delicious although you won’t get that beautiful marigold hue.  Give this a whirl.  This comes from Mark Bittman’s The Food That Matters which I just love.  His write up states “this was stunning and also stunningly easy.”  He is right.

As with any fruit dessert taste the fruit first.  Your dessert (esp this one) will only taste as good as your fruit.

Enjoy –

Serves around 8.

mango crisp (from Mark Bittman’s The Food That Matters):

4 tablespoons (1/2 stick) unsalted butter, softened, plus a tad more for greasing pan.
2 tablespoons vegetable oil
1 cup brown sugar (I used a mixture of light and dark)
1/2 cup shredded, unsweetened coconut
1 tablespoon lemon or lime juice
1/2 teaspoon cinnamon
1/2 cup whole wheat flour
1/2 cup rolled oats (old fashioned, not quick cooking)
2 pinches kosher salt
3 pounds mangoes, peeled, pitted and chopped

Preheat the oven to 400 degrees.  Lightly butter an 8 or 9 inch square, round or oval pan.

With the paddle attachment of an electric mixer or with handheld beaters (or a fork), cream together the butter, oil, and brown sugar.  Scrape bowl, and mix again.  Remove from mixer and stir in the coconut, lemon or lime juice, cinnamon, flour, oats, and salt until combined and crumbly.  (You can make the topping a day in advance and store in fridge.  You can also freeze topping and it will last a few weeks.)

Place the mangoes into the prepped dish and then evenly crumble the crisp topping on top of the mangoes.

Bake until golden and just starting to brown – about 24 – 35 minutes.  This is lovely warm, room temp, and as mentioned above quite good in the AM cold from the fridge too!

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