Mango Fruit Crisp Recipe

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Mango Fruit Crisp Recipe
Mango Fruit Crisp Recipe photo by Taste of Home
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Mango Fruit Crisp Recipe

Read Reviews
5 2 2
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"For many years, this was one of my most delicious summer desserts. I changed it to whole wheat flour to make it a bit more healthy." -Judy Schatzberg of Livingston, New Jersey
Recommended: Homemade Snack Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 4 medium peaches, peeled and sliced
  • 3 medium mangoes, peeled and chopped
  • 1/3 cup sugar
  • 1/4 cup orange juice
  • 2 tablespoons whole wheat flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • TOPPING:
  • 1/2 cup whole wheat flour
  • 1/3 cup packed brown sugar
  • 3 tablespoons cold butter
  • 1/2 cup granola without raisins

Directions

In a large bowl, combine the first seven ingredients. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
For topping, in a small bowl, combine flour and brown sugar. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture.
Bake at 375° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm. Yield: 8 servings.
Originally published as Mango Fruit Crisp in Light & Tasty June/July 2007, p43

Nutritional Facts

1 each: 239 calories, 6g fat (3g saturated fat), 11mg cholesterol, 199mg sodium, 48g carbohydrate (34g sugars, 5g fiber), 3g protein.

  • 4 medium peaches, peeled and sliced
  • 3 medium mangoes, peeled and chopped
  • 1/3 cup sugar
  • 1/4 cup orange juice
  • 2 tablespoons whole wheat flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • TOPPING:
  • 1/2 cup whole wheat flour
  • 1/3 cup packed brown sugar
  • 3 tablespoons cold butter
  • 1/2 cup granola without raisins
  1. In a large bowl, combine the first seven ingredients. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
  2. For topping, in a small bowl, combine flour and brown sugar. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture.
  3. Bake at 375° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm. Yield: 8 servings.
Originally published as Mango Fruit Crisp in Light & Tasty June/July 2007, p43

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Reviews forMango Fruit Crisp

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MY REVIEW
LauraManning User ID: 968398 128044
Reviewed Jun. 11, 2012

"This is really good. I didn't have granola, so used quick cooking oatmeal instead and it was plenty sweet."

MY REVIEW
MDG22 User ID: 6697713 165405
Reviewed May. 17, 2012

"SO SO SO GOOD!! had frozen peaches and mangos and was determined to find a recipe that used both, this was so easy and so tasty!!!! sweet but not too sweet."

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