Blueberry Mango Crisp makes a great toaster oven dessert. Sweet with a delectable crisp topping.
Man do I LOVE me some fresh juicy mangoes. Until I was 12 years old I had only experienced dried sugar-sweetened mangos. That all changed when my hometown got its first commercial smoothie shop.
They made the best smoothies filled with frozen yogurt and exotic-to-me fruits like mango and papaya. I would study their printed menu (pre-internet folks) imagining how each of the different flavor combinations tasted. After trying ALL of them I landed on a favorite = Mango + Blueberry + Lime. The tart, tangy, sweet flavor lit up my taste buds and I became a devoted fan of all things mango after that.
After the great smoothie craze of the ‘90s died down the little shop turned into a Cupcakery but my love of mangoes has never left. Especially once I discovered mangoes are a healthy oh-SO-tasty addition to all kinds of meals not just sweets. Like these crazy delicious savory Mango Sriracha Potato Veggie Bowls!
But I’m a sweets girl at heart and since it’s my birthday this month I thought a sweet mango treat was in order. If you follow me on Pinterest then you know I’m a big fan of crisps, crumbles, and basically anything with baked fruit and an oat filled topping.
So I combined all of my favorite smoothie ingredients into a toaster oven-sized Blueberry Mango Crisp. This crisp is full of great summer flavor without being overly sweet. Juicy fresh blueberries, chunks of sweet-tart mangoes, and a golden buttery whole grain oat topping.
A squeeze of fresh lime juice adds a pop of bright citrus flavor, while a splash of vanilla extract brings out the mango’s creamy honey-like quality. And just look at the spectacular color the blueberry juices turn the mango. D-E-L-I-S-H!
A Few Tips For Your Crisp:
- The crisp is small enough to fit in your toaster oven but serves four people. You can make it in a 1-quart baking dish or four 6-ounce ramekins.
- The filling is tart, relying only on the natural sweetness of the fruit. If you prefer a sweeter crisp toss the fruit filling with 1 to 2 tablespoons of brown sugar before topping.
- Depending on how close your baking dish is to the upper heating elements in your toaster oven the topping may brown too quickly. If this happens cover the dish with foil and continue cooking until the juices are bubbly.
- If the fruit juices are bubbly but the topping is not browned enough turn your toaster oven to broil for 1-2 minutes. Watch the crisp carefully so you don’t burn it!
This blueberry mango crisp is best enjoyed the day you bake it but leftovers can be stored in the refrigerator overnight. Or until someone sneaks into the kitchen and gobbles them up. By the way, my husband says it tastes quite good cold straight from the fridge.
Tip: Explore more of our favorite mango recipes today!
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Blueberry Mango Crisp Recipe
Ingredients
- 1/4 teaspoon Coconut Oil
- 9 ounces Chopped Mango About 2 large ripe but firm mangos chopped into 1-inch pieces
- 5 ounces Fresh Blueberries
- 1/4 teaspoon Pure Vanilla Extract
- 1 teaspoon Fresh Lime Juice
- 1/4 cup Old Fashioned Rolled Oats Plus 2 tablespoons
- 2 tablespoons Whole Wheat Flour Plus 2 teaspoons
- 1/2 teaspoon Ground Cinnamon
- pinch of Salt
- 2 tablespoons Light Brown Sugar Packed
- 2 tablespoons Butter Plus 2 teaspoons, melted and cooled
Instructions
- Preheat your toaster oven to 375°F and lightly grease a 1 quart baking dish with the coconut oil.
- Combine the mango, blueberries, vanilla, and lime juice in the prepared dish. Stir well to coat all of the fruit.
- In a small bowl combine the oats, flour, cinnamon, salt, and brown sugar. Drizzle with melted butter and stir well until no dry spots remain.
- Sprinkle crisp mixture evenly over the filling.
- Place baking dish on a cookie sheet (to catch any overflowing juices) and bake for 35 to 45 minutes until the juices are bubbling and the crisp topping is golden brown.
- Cool at least 20 minutes to allow the juices to set. Serve with a scoop of ice cream or yogurt.
Notes
- If you want a sweeter filling toss the fruit with 1 to 2 tablespoons of brown sugar before topping.