Mango Cream Crisp
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Author Notes: Simplicity itself, this is a first cousin to my favorite stone fruit dessert in the summer, and to my favorite apple and pear desserts of the autumn and winter. Enjoy! ;o) - AntoniaJames
Serves 4
- 3 cups of mango cut into bite-sized pieces (if available, use more than one variety)
- 1/3 cup heavy cream
- ½ cup unsweetened medium coconut shards
- ½ cup toasted pecan pieces (chopped, toasted almonds or walnuts also do well)
- ¼ teaspoon freshly ground coriander
- ¼ teaspoon cinnamon (Korintje is my first choice when also using coriander.)
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon dark brown sugar
- Crème fraiche, mascarpone or Greek yogurt, if desired.
- Preheat oven to 350 degrees Fahrenheit (or 325 if using a convection oven).
- Put the mango pieces into a shallow baking dish. It should be small enough so that you have at least two layers of fruit. Drizzle the cream over it.
- Mix all of the remaining ingredients (other than the optional dairy toppings) in a medium bowl. Sprinkle on the fruit.
- Bake uncovered for 30 minutes.
- Serve with a dollop of crème fraiche, mascarpone or Greek yogurt, if you like. I find this perfectly delicious without, however.
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Mangoes
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about 1 year ago wssmom
This is such a summer twist on one of my favorite fall desserts .... so looking forward to trying it!
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, wssmom! I also tried it with (thawed) frozen mango, which I often have on hand for smoothies, punches, etc., and it worked really well, so this is also going into the "pantry desserts" keeper file here. I added a squeeze of lemon juice over the topping, to brighten it up. ;o)
about 1 year ago gingerroot
This is perfect, AJ. I can't wait to try it.
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, gr! I hope you do. ;o)
about 1 year ago arielleclementine
love this! the coriander is a really fun touch!
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, arielleclementine. I often wonder why you don't see coriander more often in recipes for sweet things with the traditional warm spices. I almost always add a dash to my apple pies/crisps, and to my stone fruit desserts as well. It's really nice with cardamom. ;o)
about 1 year ago Madhuja
This looks scrumptious! And I love your spice combination - I have never seen coriander being used with mango!
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, Madhuja. You hope you try the two together. I make an orange-based liqueur with a lot of coriander in it -- it tastes a bit like Cointreau -- which I use with mango puree and prosecco to make boozy slushies. That's where I first got the idea to use it here. ;o)
about 1 year ago Bevi
This IS simplicity itself!
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, Bevi. The simpler, the better, right? ;o)
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Glad to see you back in action, AJ! This sounds delightful. I always appreciate the care and creativity you use with spicing/seasoning.
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, HLA, for your kind words. I'm glad to be back! (It's been an interesting road, to say the least.) ;o)
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Absolutely beautiful and I think the coriander is a brilliant addition. What a wonderful dessert!
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks so much! Coriander is so under-appreciated. I love it with the naturally mildly spicy taste of some mangoes (especially when just barely under-ripe) and parsnips. I make a butternut squash dish that's very similar to this for the holidays, also using coriander. Just imagine this with pre-roasted winter squash and parsnip cubes instead of mango, no coconut but a touch of orange zest, and a few dots of butter on top. ;o)
about 1 year ago inpatskitchen
Just love this!!
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, ipk! So glad you do. ;o)
about 1 year ago aargersi
Abbie is a trusted source on General Cooking.
Yum AJ - I love that it is so simple but you can just tell that the flavors are terrific together!!!
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, aargersi! The coriander is key . . . . . . it's mango's best friend, no doubt about it. ;o)
about 1 year ago PistachioDoughnut
AJ this looks delish! Can I have some...pretty please..have you tried adding rhubarb also alongwith mango..it tastes awesome..
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Have not tried with rhubarb, but what a fantastic idea! Especially for a heavy, ripe mango, i.e., sweeter. Meant to include an instruction to use just-ripe (as in not-too-ripe) fruit for this; will do that soon. Notice I use but a tablespoon of brown sugar; it's there just for flavor, not sweetening. I also use jaggery when I have it handy! Thank you for your kind words, my dear. ;o)
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Simplicity itself, and simply lovely.
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Aww, you're so nice. Thank you. ;o)
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Two ingredients were dropped in the display process: 1/2 cup toasted pecans, and 1 tablespoon of dark brown sugar. I've edited the recipe twice to add them, to no avail. I'll try again, tomorrow. ;o)