I love summertime because it means the grocery stores get tropical fruit in stock. Growing up, my Lola (grandma in Filipino) would cut mangos up for me and I’d eat them off the peel, with that pulpy, sticky juice running down the side of my face.
With a few almost-too-ripe mangos and some white nectarines in my fridge, I decided to give one of my absolute favorite desserts, the peach crisp, a summery upgrade.
This sweet, juicy crisp combines the tropical fruitiness of the mango with the warm flavor of cinnamon. I served mine up á la mode. Try yours with regular or dairy-free vanilla ice cream (I like Trader Joe’s soy vanilla) or some CocoWhip!
If you don’t have that many mangos or nectarines, just try to come up with about four cups of fruit. Enjoy!
Mango Nectarine Crisp
A tropical twist on a warm, sweet and comforting dish.
Ingredients
- 4 medium-large nectarines, sliced
- 2 large ripe mangos, sliced
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
- 1/3 cup rolled oats
- 1/4 cup raw/organic sugar
- 1/2 cup brown sugar
- 3/4 cup flour
- 1/2 cup coconut oil, chilled
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 350º
- Measure out the coconut oil and place in the fridge
- Prepare an 8-inch square or 9-inch rectangle pan with cooking spray
- Slice mangos and nectarines (you can use more of one or all just one, just try to get about 4 cups of fruit) and line them up in the pan
- Sprinkle some cinnamon over the fruit and give them a stir
- Add all the dry ingredients to a mixing bowl and stir to combine
- Stir in vanilla and maple syrup
- Add coconut oil into the dry mixture.
- Combine the coconut oil with a pastry cutter, forks or your hands. If you use your hands—be cautious not to over saturate, as that coconut oil will melt on you pretty quickly