I’ll admit that mangoes are absolutely delicious eaten just as they are, but I can never resist turning them into desserts too. Every summer, I find myself bringing home more mangoes than I could possibly eat, and that’s usually how recipes like this mango crisp or mango kalakand burfi happen!
For this recipe, sweet, juicy mangoes are tossed with a squeeze of lemon juice, which brightens their flavor and makes them taste even more vibrant. As they bake, the mangoes become soft, jammy, and incredibly delicious. On top, there’s a nutty oat streusel that adds the perfect crunchy contrast.
Instead of butter, I use coconut oil, which not only keeps this mango crisp vegan but also pairs beautifully with the mangoes’ tropical flavor. Honestly, mango and coconut are one of those combinations that just belong together.
The mix of oats and nuts creates a topping that’s crisp and light rather than heavy, giving every bite a wonderful balance of textures. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert, or enjoy leftovers with sweetened Greek yogurt for an easy breakfast or afternoon snack. It’s the kind of recipe you’ll find yourself making on repeat all summer long.
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If you’re in the mood for more easy Indian dessert recipes, I’ve got you covered! There’s a mango kalakand made with ricotta cheese, an easy almond halwa made with Costco almond flour, and a no-churn kulfi ice cream cake made using an eggless pistachio cake.
Quick Video
Mango Crisp
Makes: 8 servings
Cook time: 35 minutes | Prep time: 15 minutes
Ingredients
5 cups chopped ripe mango (about 3 to 5, depending on size)
5 to 6 tablespoons sugar (adjust based on the sweetness of the mangoes)
1 tablespoon lemon juice
3/4 cup rolled oats
3/4 cup all purpose flour
3/4 cup sliced almonds (give them a rough chop)
1/2 cup sugar
1 1/2 teaspoons ground cardamom
1/4 teaspoon salt
1/4 cup + 2 tablespoons melted coconut oil
Method
Prep. Preheat oven to 350°F and have an 8 to 10 inch baking pan ready.
Make filling. Peel and dice the mangoes into ½-inch pieces. Measure out 5 cups and add them to the baking dish. Sprinkle with 5 to 6 tbsp of sugar and 1 tbsp lemon juice, then gently toss until the mangoes are evenly coated. Spread the mixture into an even layer.
Make the topping. Add 3/4 cup oats, 3/4 cup flour, 3/4 cup chopped sliced almonds, 1/2 cup sugar, 1 1/2 tsp cardamom and 1/4 tsp salt into a medium bowl. Toss to combine. Add 1/4 cup plus 2 tbsp melted coconut oil and stir until evenly moistened.
Assemble. Using your hands, evenly sprinkle the topping over the mangoes. I like to keep any larger clumps without breaking them apart as I scatter them on top—it creates delicious crunchy clusters once baked.
Bake. Bake for 35-40 minutes until the topping is golden. Serve warm with vanilla ice cream or whipped cream. Sweetned Greek yogurt will also be delicious!
Recipe notes
Mangoes: Select sweet, ripe mangoes that are not fibrous.
Use butter: Swap coconut oil with melted unsalted butter.
Nut-free: If you want a mango crisp without nuts, then skip the almonds and use 1 1/2 cups of rolled oats.
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