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Mango-Raspberry Crisp

  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 6

Add a tropical twist to your dessert table with this crisp that’s enriched with mangoes, raspberries, coconut and oats. MORE + LESS -

Ingredients

3
ripe large mangoes, seed removed, peeled and cut into 1/8-inch slices
3
packages (6 oz each) fresh raspberries (4 cups)
1/3
cup packed brown sugar
2
tablespoons cornstarch
1
package (5.25 oz) crisp coconut cookies, crushed
1
cup old-fashioned oats
1/2
cup flaked coconut
1/2
cup butter, melted

Steps

Hide Images
  • 1
    Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • 2
    In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
  • 3
    In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
  • 4
    Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.

Expert Tips

  • Look for the yellow-skinned champagne mangoes; they are usually sweeter than the green-skinned variety. Make sure the mangoes are ripe for this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
550
% Daily Value
Total Fat
26g
0%
Saturated Fat
14g
0%
Sodium
230mg
0%
Total Carbohydrate
78g
0%
Dietary Fiber
11g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 1/2 Fruit; 1 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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