Fourth of July

Mango Cream Crisp

May  3, 2012
1 Ratings
  • Serves 4
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

What You'll Need
  • 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.
  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
  • gingerroot
  • arielleclementine
  • Bevi
  • hardlikearmour

Recipe by: AntoniaJames

See problem, solve problem. Ask questions; question answers. Disrupt, with kindness, courtesy and respect. ;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!
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.
AntoniaJames May 11, 2012
Thanks, gr! I hope you do. ;o)
love this! the coriander is a really fun touch!
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!
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!
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.
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!!
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!!!
AntoniaJames May 4, 2012
Thanks, aargersi! The coriander is key . . . . . . it's mango's best friend, no doubt about it. ;o)
Devangi R. May 4, 2012
AJ this looks delish! Can I have some...pretty please..have you tried adding rhubarb also alongwith tastes awesome..
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.
AntoniaJames May 4, 2012
Aww, you're so nice. Thank you. ;o)
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)