Mango Cream Crisp Recipe on Food52

Fourth of July

Mango Cream Crisp

August 20, 2019
1 Rating
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. Feel free to substitute any other fruit, in bite-sized pieces, for the mango. (When using apples and pears, I usually give the fruit a bit of a head start in the oven, for about 10 minutes, covered, before adding the topping.) However you make this . . . . Enjoy! ;o) —AntoniaJames

  • Serves 4
Ingredients
  • 3 cups of mango cut into bite-sized pieces (if available, use more than one variety)
  • 2/3 cup heavy cream
  • ½ cup unsweetened medium coconut shards
  • ½ cup toasted pecan pieces (chopped, toasted almonds or walnuts also do well)
  • ¼ teaspoon 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.
In This Recipe
Directions
  1. Preheat oven to 350 degrees Fahrenheit (or 325 if using a convection oven).
  2. 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.
  3. Mix all of the remaining ingredients (other than the optional dairy toppings) in a medium bowl. Sprinkle on the fruit.
  4. Bake uncovered for 30 minutes.
  5. Serve with a dollop of crème fraiche, mascarpone or Greek yogurt, if you like. I find this perfectly delicious without, however.
  6. Enjoy!! ;o)

See what other Food52ers are saying.

  • wssmom
    wssmom
  • gingerroot
    gingerroot
  • arielleclementine
    arielleclementine
  • Madhuja
    Madhuja
  • Bevi
    Bevi
AntoniaJames

Recipe by: AntoniaJames

When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in Boulder County, CO, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)

    21 Reviews

    wssmom May 10, 2012
    This is such a summer twist on one of my favorite fall desserts .... so looking forward to trying it!
     
    Author Comment
    AntoniaJames May 11, 2012
    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)
     
    gingerroot May 10, 2012
    This is perfect, AJ. I can't wait to try it.
     
    Author Comment
    AntoniaJames May 11, 2012
    Thanks, gr! I hope you do. ;o)
     
    love this! the coriander is a really fun touch!
     
    Author Comment
    AntoniaJames May 11, 2012
    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)
     
    Madhuja May 5, 2012
    This looks scrumptious! And I love your spice combination - I have never seen coriander being used with mango!
     
    Author Comment
    AntoniaJames May 11, 2012
    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)
     
    Bevi May 4, 2012
    This IS simplicity itself!
     
    Author Comment
    AntoniaJames May 11, 2012
    Thanks, Bevi. The simpler, the better, right? ;o)
     
    hardlikearmour May 4, 2012
    Glad to see you back in action, AJ! This sounds delightful. I always appreciate the care and creativity you use with spicing/seasoning.
     
    Author Comment
    AntoniaJames May 11, 2012
    Thank you, HLA, for your kind words. I'm glad to be back! (It's been an interesting road, to say the least.) ;o)
     
    inpatskitchen May 4, 2012
    Just love this!!
     
    Author Comment
    AntoniaJames May 4, 2012
    Thanks, ipk! So glad you do. ;o)
     
    aargersi May 4, 2012
    Yum AJ - I love that it is so simple but you can just tell that the flavors are terrific together!!!
     
    Author Comment
    AntoniaJames May 4, 2012
    Thanks, aargersi! The coriander is key . . . . . . it's mango's best friend, no doubt about it. ;o)
     
    AJ this looks delish! Can I have some...pretty please..have you tried adding rhubarb also alongwith mango..it tastes awesome..
     
    Author Comment
    AntoniaJames May 4, 2012
    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)
     
    fiveandspice May 4, 2012
    Simplicity itself, and simply lovely.
     
    Author Comment
    AntoniaJames May 4, 2012
    Aww, you're so nice. Thank you. ;o)
     
    Author Comment
    AntoniaJames May 3, 2012
    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)