Responsive Menu
Add more content here...

🥇 ▷ Crispy mango with cardamom and almond crust » Simple and Healthy Recipe! ✅

East Crispy with mango the recipe is one of The best dessert recipes with mango. – Fresh ripe mangoes are seasoned with a Oat Bark with Cardamom and Almonds that tastes divine served hot with vanilla ice cream!

We love cook with fruitsome of our favorites summer fruit desserts to include Lemon Cookies, pineapple and coconut smoothie, blueberry muffins either Orange cake.

As an Amazon Associate and member of other affiliate programs, we earn a small commission on eligible purchases through our affiliate link. For more information, please read our Confidentiality Agreement.

Crispy with mango

The best mango summer dessert recipe! My favorite part of this vegan recipe is that it is made with mostly healthy ingredients however, make your craving sweet. It is made with oatmeal and no butter.

We tend to get overly excited every summer and harvest more mangoes than we can consume. So, I had to come up with recipes to showcase this incredible fruit yet impressive enough to serve in company.

Why you will love this recipe

  1. mostly healthy – Made mainly with healthy ingredients such as oats, almonds, coconut oil and mango.
  2. texture contrast – The oatmeal, almond, and flour topping turns crispy and crunchy when cooked and the fruit inside is soft and juicy, making it the ultimate dessert to eat.
  3. flavors – This recipe uses ground cardamom instead of vanilla extract. The combination of ripe mango, cardamom and coconut oil is magical.
  4. temperature contrast – A warm crumble is topped with a scoop of cold vanilla ice cream, which must be the most amazing way to enjoy your sweet surprise.
  5. crispy seasoning – We borrow America’s Test Kitchen technique of using water along with coconut oil which ensures a crisp, crisp topping.

Why does this recipe work?

This recipe celebrates mangoes by using 3 large fruits that are drizzled with lemon juice to bring out their bright flavor. Adding walnuts and oats to the filling has loosened its texture so it doesn’t thicken and a little water helps to form clumps without adding too much coconut oil.

What is mango crisp?

It’s a summery twist on the classic apple crisp, a confection made from chopped fruit, topped with a streusel garnish, and then baked in the oven.

The best mango for the recipe?

Select yellow colored fruit with no visible signs of green. It should feel smooth when lightly pressed (but not smooth). The tastier the fruit you like to eat, the better it will taste. If the fruit is very ripe, it will be difficult to cut it into pieces.

How to prepare the mango?

Wash and remove the skin with a potato peeler. Holding the fruit in one hand, place it on the stem end, cut from the top of the fruit, along one side of the pit. Repeat with the other side and you’ll end up with three pieces: two halves and the center section of the hole.

Place each half on a cutting board and cut into 3/4-inch pieces for the recipe. The ends of the hole can also be cut off. (Not sure how to slice a mango? We love this detailed post on the different ways to slice from Ambicious Kitchen.)

Difference between a Crisp and a Crumble

Both are very similar, made with fresh fruit with a streusel-type filling, that is, baked in the oven. crispy seasoning refers to a lighter, less dense oat-based condiment that crisps up during cooking, giving it more crispness.

one fell apart it’s just a crispy made only with flour and not oats. It’s usually a simple combination of flour, butter, and sugar with the occasional addition of nuts.

What trays to use?

This recipe can be baked in one 8 x 8 square/round pan or six 6-ounce baking pans at serving time. We love templates for a more elegant presentation!

tips for success

Coconut oil – Use liquid coconut oil (not hot).

Not a fan of coconut oil? Use melted butter instead.

Sweetness – Adjust the sweetness according to how sweet your sweet fruit is. If your fruit isn’t super ripe/sour, use about 5 tablespoons of sugar.

cardamom powder – We highly recommend using freshly ground cardamom for the best flavor. It can be made very easily at home by grinding some cardamom in a dry spice grinder until finely ground.

Mango – Select ripe but still firm sweet fruits, not stringy.

Halve the recipe and make three 6-ounce ramekins or one 6-inch pan.

How to do?

Make the fruit filling Wash, peel, and cut the meat into 3/4-inch pieces and season with fresh-squeezed lemon juice and a little sugar. Divide the filling into buttered molds.

prepare the stuffing – Mix the oats, flour, chopped almonds, sugar, cardamom powder and salt in a bowl. Combine some water and melted coconut oil. Mix well until completely mixed. Using your fingertips, sprinkle the garnish over the fruit filling.

To bake – Place the mold in a preheated oven at 350°F (place the molds on a mold) and bake for about 30 minutes or the topping will brown.

How to serve?

The best way to enjoy it is hot or warm with a vanilla ice cream scoop either sweetened whipped cream (I highly recommend the ice cream) for dessert. Also delicious with ssweetened Greek yogurt for a snack.

variations

  1. Mixture other chopped fruit such as peaches, blueberries, strawberries, pitted cherries, raspberries, or nectarines along with mango (use a total of 4-5 cups of fruit).
  2. Replace almonds with cashews, hazelnuts, macadamia nuts, pistachios or coconut.
  3. Skip the cardamom and use other flavors like vanilla extract, almond extract, freshly grated nutmeg or ginger.

How to store?

Wrap leftovers tightly in foil and refrigerate for up to 3 days. However, the topping loses its crunch when refrigerated, but it tastes just as good.

to reheat

  1. in the microwave – Microwave until hot (make sure the pan is microwave safe).
  2. In the oven – Place the can/molds wrapped in aluminum foil in a preheated oven at 300 degrees for 10-15 minutes or reheated.

Do you like the taste of cardamom? Other recipes to try-

Other recipes with mango:

follow me INSTAGRAM, TIC TOC, FACEBOOK either pinterest for other delicious recipes.

ingredients

  • 4 to 5 cups chopped ripe mango (about 3 large or 4 medium)

  • 3 to 5 tablespoons of sugar

  • 1 teaspoon lemon juice

packing

Serve

Used articles

Instructions

  1. Preheat oven to 350°F and grease 6 6-ounce pans or 8 × 8-inch square/round baking dish with nonstick cooking spray.
  2. Peel the mangoes with a potato peeler, remove the seeds and cut into 3/4-inch pieces. Mix the mangoes with 3-5 tablespoons of sugar (3 tablespoons of sugar if the mangoes are sweet and 5 for less sweet fruit) and the lime juice in a bowl.
  3. Divide the mangoes (along with any accumulated juice) evenly into the prepared bowl/cups.

prepare the stuffing

1. Add oats, flour, almonds, sugar, cardamom powder and salt to medium bowl, mix well with spatula.

2. Add melted coconut oil and water, mix well with spatula (fingertips work well). Sprinkle topping with fingers (breaking up lumps) over mangoes (uses all of topping).

3. Bake for 30-35 minutes, until topping is golden brown. (Optional Step: Switch the oven to grill mode and continue cooking for 2-4 minutes or until the topping is a nice golden brown. Keep an eye on it as you grill to make sure it doesn’t burn.)

4. Place the baking sheet or pans on a wire rack to cool. Serve hot with a scoop of vanilla ice cream or whipped cream.

grades

Coconut oil – Use liquid coconut oil (not hot).

Not a fan of coconut oil? Use melted butter instead.

Sweetness – Adjust the sweetness according to how sweet your sweet fruit is. If your fruit isn’t super ripe/sour, use about 5 tablespoons of sugar.

cardamom powder – We highly recommend using freshly ground cardamom for the best flavor. It can be made very easily at home by grinding some cardamom in a dry spice grinder until finely ground.

Mango – Select ripe but still firm sweet fruits, not stringy.

Halve the recipe and make three 6-ounce ramekins or one 6-inch pan.

Nutritional information:

Product: 6

Servings: 1

Amount per proportion:

Calories: 661totally fat: 22 gramsSaturated fats: 12gTrans fat: 0gUnsaturated fats: 8 gramsCholesterol: 10 milligramsSodium: 162 milligramscarbohydrates: 117 gramsFiber: 11gSugar: 95 gramsProtein: 9 grams

I am not a registered dietitian or nutritionist. Information is an online calculator product such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not construed as a guarantee. Various factors, such as the types of products or brands purchased, manufacturing, and how ingredients are processed, change the nutritional information of any recipe. Also, different online calculators give different results based on their actual algorithms. In no event will Kitchen at Hoskins be liable for any loss or damage resulting from reliance on nutritional information. To get the most accurate nutritional information on a given recipe, you should calculate the nutritional information for the actual ingredients used in your recipe, using your favorite nutrition calculator. You are solely responsible for all decisions related to your health and for ensuring that all nutritional information provided is accurate.

Did you make this recipe?

Leave a comment on the blog or share a photo on Instagram

Did you make this recipe? I would love your opinion! Let me know by leaving a comment or review below or take a photo and share it on Instagram.

All content and images are my original works, unless otherwise noted. Please do not use my recipes or images without logging back in to www.kitchenathoskins.com. If you want to republish a recipe, please rewrite it in your own words and don’t forget to include a link to the original recipe.

Some of the links above are affiliate links, which pay me a small commission for my referral at no additional cost to you! I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means of earning commissions by connecting to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

Article Tags:
· · · · · · · · · · ·
Article Categories:
Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *