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
- 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
- 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!).