There’s no reason to skip dessert when you have this single serving Mango Crisp. Leaving alone and cooking for one sometimes tends to be tricky. I have to be careful on planning my meals and the portion of what I cook. Dessert is something that used to be difficult for me as I used to make large portion of dessert. Talk about whole cake, and large pies or tart, or dozen of muffins or cookies. Sometimes just thinking that I will have a lot of leftover or freezer items made me think twice if I want to make it.

I am really glad I got into small batch baking. It works for me and I often don’t have to think twice if I want to make dessert for myself.

During Summer, crisp, crumble, pie, tarts are my favorite thing to bake. These usually comes in big portion, but I managed to scale it down to a serving for one, just for me for now.

This crisp is very versatile. You can change the fruit base and use berries for instance or apple or peach.

The crisp topping is made with oats, sugar, coconut oil, flour, salt, nuts. You can make the toppings ahead of time. Freeze the toppings and use it for whenever you feel like making a crisp.

Ingredients for Mango Crisp

• Mango – Use ripe but not overly ripe Mango. The sweeter the Mango the better it will be.
• All-Purpose Flour – Combined with the rolled oats, this gives a nice base for crisp topping. You can also use Gluten free flour to make the recipe gluten free.
• Brown Sugar – gives sweetness to the crisp topping. You can substitute white sugar or yellow sugar.
• Rolled Oats – Crisp topping is not complete without the rolled oats. This gives the nice crunch. This can be substituted with porridge oats, or any mixed oats but do not use the quick cooking oats as they are softer and will not give much crunch.
• Chopped Pecans and sliced Almonds (optional) – Adds nice crunch and texture to the crisp topping. If you remove this, add 1 tbsp more of rolled oats.
• Coconut Oil – This serves as the binder to bring the crisp topping together. This can be substituted with melted butter.

How to Make Mango Crisp

This Mango Crisp is so easy to make. I like to cut the Mango into cubes because I like chunks of Mango in my crisp. Cut it to your preference but bear in mind that the smaller you cut it, the more that you will end up with mostly sauce once it’s bake. Since the Mango was really naturally sweet, I did not add any sugar. Taste your Mango and sugar as needed. I did not add any cornstarch to thicken the Mango as it doesn’t have as much juice a swhen you use Berries. You also would notice that there is no butter in crisp topping. When I made my gluten free and vegan crumb bar, I used coconut oil and maple syrup to bind the ingredients. I adapted the same concept here, just a tablespoon of coconut oil to bind the dry ingredients together. You can use butter too. Making crisp toppings is pretty flexible, you can remove the nuts of you don’t like it. You can easily make a large batch of crisp topping if you are making a bigger batch of crisp. I sometimes make my crisp topping ahead time and kept it in a sealed container and left it in the refrigerator. The entire process of making this fruit crisp was less than 1 hour, but you have to wait for it to cool down before serving it. Just like when making a pie, you have to let it cool to allow the sauce to thicken. Depending on how juicy the Mango, you can have more or less thick sauce.

How to Serve Mango Crisp

You can serve it on it own, but really the best way to enjoy this is when served with vanilla ice cream.  For me, that is always the way to go with any kind of fruit crisp, they are a match made in heaven and one will not be complete without the other.

What if I Do Not Have Ramekin?

You can definitely bake this in a pie dish that is similar if not exactly the same sice as the ramkein. Any oven safe dish will work. I wouldn’t recommend a bigger size as it will be too thin. If you have a bigger pan size, then consider doing a double batch of this which basically serves 2 people. Simply double the recipe, its that simple and flexible.

Ingredients:

• 1 Large Mango – sliced (can be substituted with Blueberry)

Note: Make sure to measure the jam properly (spoon and level). Too much jam could make the crisp overwhelming and thick, like literally eating jam which is not going to be a pleasant experience.

Crisp Topping:

• 2 tablespoon All-Purpose Flour
• 1 tablespoon Brown Sugar
• 3 tablespoon Rolled Oats
• pinch of Salt
• 2 tablespoon Coconut Oil (Can be substituted with melted butter)
• 1 tablespoon Chopped Pecans – optional
• 1 tablespoon sliced Almonds – optional
  

Instructions:

1. Pre-heat the oven to 350F.
2. Make the Crisp Topping: In a bowl, add all-purpose flour, rolled oats, brown sugar, chopped nuts (if using), salt and coconut oil. Mix to combine until it starts to clump together. If the mixture is too loose to clump, add about 1 tsp of coconut oil until it comes together. Store in the refrigerator while you cut the Mango. You can also make it ahead of time (2-3 days), store it in air tight container and keep it in the refrigerator.
3. Prepare the Mango: Cut Mango flesh into cubes. Taste the Mango to know if you need to add more or less sugar. Adjust the sugar depending on how sweet the Mango but do not add too much sugar as the crisp topping will have sugar too.
4. Ramekin: Transfer the Mango mixture in a 2 x 4 inch ramekin. Top with crisp topping.
5. Bake for 30 – 35 minutes or until bubbly. At 15 minutes time, cover the top with aluminum foil to avoid the topping from browning too much.
6. Let Cool for about 30 minutes to allow the sauce to thicken.
   • Alternatively, this can be made a day in advance. Keep in the refrigerator and warm up at 300F oven for about 10 minutes
7. Serve: Dust with confectioners sugar (optional) and top with Vanilla ice cream, a MUST if I may say 🙂

Serves 1

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