Mango Crisp Food

MANGO FRUIT CRISP

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to an 11x7-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.

MANGO CRISP DESSERT

Steps:

• Preheat the oven to 350 F.
• Butter a 1 1/2-quart baking dish.
• In a bowl, combine the diced or sliced mangoes with the granulated sugar, cinnamon, lemon juice, and vanilla. Toss to blend and then toss with the cornstarch.
• Transfer the mango filling mixture to the prepared baking dish and set aside.
• In a clean bowl, combine the flour, oats, and brown sugar. Blend well. Add the softened butter and mix it with a fork, pastry cutter, or fingers until crumbly.
• Sprinkle the crumb mixture evenly over the mango filling.
• Bake the mango crisp in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
• Serve the mango crisp warm, cold, or at room temperature.
• Top individual servings with sweetened whipped cream or ice cream and a sprinkling of cinnamon sugar, if desired.
• Cover the leftovers and store in the refrigerator.

MANGO CRISP

Steps:

• In a 3- to 4-quart pan, mix sugar and cornstarch.
• Add mango nectar and stir until blended.
• Stir over high heat until mixture comes to a boil, about 3 minutes.
• Remove from heat and mix in lemon peel and juice.
• Add mangoes and stir gently to coat.
• Pour into a shallow 2 1/2- to 3-quart baking dish.
• In a bowl, mix oats, flour, nuts, ginger, and salt.
• Add syrup and butter and mix until blended.
• Distribute mixture evenly over mangoes.
• Set dish in a foil-lined 10- by 15-inch baking pan.
• Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
• Serve warm or cool.

EASY & HEALTHY MANGO CRISP (NATURALLY SWEETENED)

Steps:

• Preheat the oven to 350 deg F.
• Slice mangoes into thirds vertically to remove the pit. Scoop out the flesh and place in an 8x8 inch baking pan.
• Top mango with quartered strawberries and drizzle with 1/4 cup pineapple juice (can also use canned pineapple).
• To make the topping, place remaining dry ingredients in a food processor and process until mixed but still slightly chunky. Add 2 tablespoons pineapple juice and briefly process to incorporate.
• Spread the topping mixture over the fruit.
• Bake for 45 minutes.

MANGO CRISP WITH MACADAMIA NUT CRUST

Steps:

• Mix the sugar, cornstarch and cardamom in a large bowl.
• Add the mango and lemon juice and toss to coat.
• Mix the flour, rolled oats, coconut, macadamia nuts, brown sugar and butter in a large bowl.
• Place the mango mixture into an 8x8 inch baking dish and pour the topping on.
• Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.

MANGO AND RASPBERRY CRISP

Steps:

• Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
• In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
• Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.

APPLE-MANGO CRISP

Steps:

• Preheat oven to 375. Grease a 13x9 cake pan.
• In a medium bowl, stir together first five ingredients; stir in butter--distributing evenly. Set aside.
• Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
• Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
• Bake (uncovered) for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout).
• Cool slightly, serve warm with whipped cream or vanilla ice cream.
• NOTE: My hubby noted that he would prefer the apples to be peeled next time.

MANGO MACADAMIA CRISP

Steps:

• Preheat oven to 400°.
• Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
• To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.