MANGO CRISP DESSERT
This mango crisp dessert recipe uses fresh mangoes, nutmeg, cinnamon, and other ingredients for a decadent, yet easy-to-make finish to any meal.
Provided by Diana Rattray
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F.
- Butter a 1 1/2-quart baking dish.
- In a bowl, combine the diced or sliced mangoes with the granulated sugar, cinnamon, lemon juice, and vanilla. Toss to blend and then toss with the cornstarch.
- Transfer the mango filling mixture to the prepared baking dish and set aside.
- In a clean bowl, combine the flour, oats, and brown sugar. Blend well. Add the softened butter and mix it with a fork, pastry cutter, or fingers until crumbly.
- Sprinkle the crumb mixture evenly over the mango filling.
- Bake the mango crisp in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
- Serve the mango crisp warm, cold, or at room temperature.
- Top individual servings with sweetened whipped cream or ice cream and a sprinkling of cinnamon sugar, if desired.
- Cover the leftovers and store in the refrigerator.
Nutrition Facts : Calories 261 kcal, Carbohydrate 48 g, Cholesterol 19 mg, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, Sodium 64 mg, Sugar 33 g, Fat 8 g, ServingSize 1 fruit crisp (6 to 8 servings), UnsaturatedFat 0 g
MANGO CRUNCH COOKIES
Little hands can help make these fruity biscuits topped with icing and sprinkles. It's an ideal way to get kids in the kitchen
Provided by Jo Pratt
Categories Treat
Time 30m
Yield Makes about 14 large or 28 small cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Place the butter and sugar in a food processor and blitz until smooth and creamy. Add the egg yolk, vanilla, maple syrup and mango. Whizz to blend in and chop the mango a little more finely. Add the flour and briefly blitz to form a soft dough. Turn out onto a floured surface and shape into a ball. Chill for 20 mins.
- Using a rolling pin, roll the cookie dough to the thickness of a £1 coin on a lightly floured surface, then cut out biscuit shapes with a 10cm cutter for large, or a 5cm cutter for smaller cookies.
- Transfer to a baking tray lined with baking parchment, and cook for 12-15 mins or until lightly golden and firm. Remove and leave to cool on a wire rack.
- If decorating, mix the icing sugar with the mango juice to make a runny icing. Drizzle or spoon the icing over the biscuits, then add the sprinkles if using, and leave to set. Will keep in a biscuit tin for up to 1 week.
Nutrition Facts : Calories 156 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MANGO CRUNCH
Make and share this Mango Crunch recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Divide the mango between 2 serving dishes. Sprinkle with the muesli and the top each with 1/4 of the yoghurt.
- Arrange 1/2 the banana over the yoghurt and then top with the remaining yoghurt.
- Finally, sprinkle with the combined sesame seeds and coconut.
Nutrition Facts : Calories 243.1, Fat 4, SaturatedFat 1.7, Cholesterol 6, Sodium 121, Carbohydrate 49, Fiber 4.5, Sugar 32.1, Protein 8.4
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- To prepare this delicacy, in a large bowl, add cinnamon powder, extra virgin olive oil, rolled oats, flour, salt and brown sugar. Now stir this mixture to combine all the ingredients nicely.
- Now, bring a pie pan and place diced mango and apple pieces in it. Layer the oats-flour mixture over the fruits.
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