This mango crisp is topped with a layer of sweetened oats for a breakfast crisp that could easily double as a healthy dessert.
This mango crisp is a play on mango oatmeal: you bake a thick layer of mango below a crumble of oats, with just a little sugar and brown butter to bind it all together.
The brown butter makes the oat topping that much nuttier. I baked this recipe in a deep-dish, 7-inch round ramekin that is almost 3-inches deep. The recipe filled the dish to the rim, and made my apartment smell amazing.
For those thinking they wouldn't like a breakfast crisp made with mangoes, it's actually quite lovely. The mango stays bright and fresh tasting. It's the perfect form of bribery and something to look forward to in the morning. If you like baking with mangoes, try this peach mango pie!
Mango oatmeal crisp
This mango oatmeal crisp is made with lots of mangoes on the bottom and topped with an oat crumble for the perfect breakfast crisp.
Servings 8
Calories 192kcal
Ingredients
- 120 grams (1½ cups) rolled oats (or large flake oats)
- 30 mL (2 tablespoon) whole wheat flour divided
- 50 grams (⅓ cup) sliced almonds
- 5 mL (1 teaspoon) ground cinnamon
- 2.5 mL (½ teaspoon) ground ginger
- 1.25 mL (¼ teaspoon) Diamond Crystal fine kosher salt
- 250 grams (1½ cups) frozen chopped mango
- 1 lemon juiced
- 30 mL (2 tablespoon) light brown sugar
- 30 mL (2 tablespoon) honey
- 30 mL (2 tablespoon) pure maple syrup
- 30 mL (2 tablespoon) browned butter
- 15 mL (1 tablespoon) whole wheat flour
Instructions
- Preheat the oven to 350°F.
- In a medium bowl combine the oats, 2 tablespoon whole wheat flour, sliced almonds, cinnamon, ginger and salt. Set this aside.
- In another medium bowl, combine the remaining whole wheat flour with the mango and lemon juice. Set this aside.
- In a small bowl, stir together the brown sugar, honey, maple syrup, and the browned butter. Add this to the bowl containing the oat mixture and stir to thoroughly combine everything.
- Place the mango in the bottom of individual ramekins, or one giant ramekin, or an 8×8-inch square glass pan. Top with the oat mixture.
- Bake for about 50 minutes or until the topping begins to turn a deep, crispy golden brown and the fruits are sizzling hot (you’ll be able to hear the sizzle!).
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!
Nutrition
Calories: 192kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 190mg | Fiber: 4g | Sugar: 15g | Vitamin A: 426IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg
Lynn says
This sounds really good! I think I'd even add some coconut to the topping..
Try not to worry about explaining yourself, everyone at home loves you and will always support you!
Jan says
Thanks, Lynn! That's what I'm counting on right now...
Ana Cooks says
I wish i had one of this at my breakfast today! 🙂
baophac says
When are you coming to make me this in my new kitchen?
Jan says
Possibly mid-July!
Pencil Kitchen says
Mango for breakfast?! We wouldn't say no! I have that same ceramic bowl, btw!
Riley says
These look like the perfect breakfast for me! Thanks for sharing.
Barbara Bakes says
I may have to try something similar with fruit I have in the freezer for breakfast soon. Good luck with the move. When one door closes a window opens.
CJ - Food Stories says
Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!
[email protected] says
Nothing more comforting than a crisp to cheer you up. I think what you did the last nine months was amazing and you should be very proud of yourself. You never know what's waiting around the corner for you...