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Home » Desserts

Recipe for Mango Crisp a la Mode

Mango Crisp a la ModeMango Crisp a la Mode

Mmmm... Mango...  Neatly stacked packages of mango are calling to me from the freezer.  I look for reasons to open the freezer door and move them around.  I know.  How scandalous to dream of mangos in the wintertime. Perhaps if I disguise the mangos?  Wrap them in something warm... something comforting? No one will ever know...

Mangos have to be my favorite Southwest ingredient.  They are perfect "just as they are."  Soft and sweet, mangos are like a peach with attitude.  Tart and juicy, with a beautiful bright color, you can't miss them in a recipe.

I spied my cast iron skillet while trying to come up with a wintery way to use these beautiful mangos.  Before I knew it, I was melting a little butter and tearing open a couple packages of mangos.

"Frozen mangos?" you say.  Yes.  Mangos, even in season, can be a little inconsistent in their flavor and texture.  I always have a bag or two in my freezer to add to the fresh ones, just in case.  Frozen mangos have much the same texture as frozen peaches.  Fresh is better of coarse but, any  mango is still terrific.

Mango Crisp a la Mode

2 tablespoons butter

1 160z package frozen mangos

½ lime, juiced

½ cup packed brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

pinch of salt

Topping

½ cup oats

½ cup all purpose flour

⅓ cup butter, cut into cubes

¼ cup pecans

1 teaspoon ground cinnamon

½ teaspoon nutmeg

pinch of salt

Melt butter until foamy.  Add mangos and saute until warmed through.  Squeeze the lime juice over mangos.

Mix together brown sugar, cinnamon, nutmeg and salt.

Sprinkle over the mangos and stir.

Simmer until the sugar and mango juice become a syrup.

Prepare the topping by dicing butter into small cubes.

Mix together oats, flour, cinnamon, nutmeg, sugar, salt and pecans until well blended but still has lumps of butter and oat mixture.

Sprinkle the mixture evenly over the mango chunks.

Brown the topping in  350 oven for 8-12 minutes.  The mixture is already cooked and hot so it will brown very, very quickly.  Keep an eye on it so it doesn't burn.

Spoon onto plates and serve with ice cream.  Vanilla is great if that's what you have, but if you going to the store anyway, pick up some dulce de leche ice cream.  Its rich, caramel flavors go perfectly with the warm, cinnamon mango crisp.  Be sure to scoop up all the mango caramel on the bottom of the pan and spoon it over the top!

Here are some other ways to use mangos.  They may become your favorite, as well.

Cold Mango Soup- Bitten

Black Bean, Avocado and Mango Salad with Cilantro Lime- Tasty Kitchen

Mangos and Rum Cream- White on Rice Couple

« Welcome Mardi Gras Season! Try Our Southwest Smoked Gouda Grits Recipe
Enchilada Heaven right here in Scottsdale »

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Reader Interactions

Comments

  1. Donna

    February 20, 2010 at 10:59 pm

    Wow! Mangos and not apples?! - how delish! Must try this.

    Reply
  2. --NJK

    February 25, 2010 at 3:59 am

    Dear SH, Simply brilliant with step-by-step process with photo-incorporation. The presentation is magnificent. Thanks.--NJK

    Reply
    • sandy

      March 02, 2010 at 4:42 am

      Thanks, Nate! I appreciate your input. You know your stuff--Sandy

      Reply
  3. Brittany (He Cooks She Cooks)

    April 09, 2010 at 3:51 pm

    Wow that looks incredible...It's not even 9am, and I really need this dessert right now!

    Also, I've been scrolling through the archives and your recipes and photos all look amazing!

    Reply
    • Donna

      April 09, 2010 at 7:55 pm

      Mangoes make pretty much anything more delicious!

      Reply
  4. mary

    June 21, 2015 at 3:57 pm

    I love this recipe - because I love mangos and always have the frozen ones on hand as well. I think you forgot to list the sugar in the ingredients. I used 1/2 cup of brown - what is the correct amount?

    Reply
  5. chris

    December 20, 2015 at 3:27 pm

    hoping ou still monitor this site.

    We have bags of frozen mangos. it is our experience that they turn to juice when we thaw them. Do you drain or thicken your frozen mangos? Aloha from Kauai!

    Reply

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Hi, Welcome to Everyday Southwest.

I'm Sandy, a Southwest born and raised girl who loves cooking it's food and sharing it's culture.

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