Happy monday! I hope everyone is doing well and had a good weekend 🙂 I spent a lot of time in the kitchen this past weekend. My mom got this huge box of ripe mangoes from the store for super cheap. Since they were all ripe and ready to eat, we had to deal with them right away. But also, I would just like to mention there were 14 mangoes in this box, so we had to get creative with uses.
We ended up cubing about 5 mangoes and putting half of that in the fridge and the rest in the freezer. Those are both good for on the go, it’s just nice to have chopped fruit available. We used another 2 for a simple milkshake (milk, banana, mango). The last 7 mangoes went to more creative things.
We used 3 to make mango-raspberry sorbet. Just blended the mango with raspberries, lemon juice and a little sugar then popped that in an ice cream machine until it was frozen. It turned out super creamy and delicious. So that is now in the freezer available for when I want a little treat.
The last 4 mangoes went into this mango crisp. This was a really easy dessert and you could pretty much replace the mango with any baking fruit you like (apple, pear, berries, peaches). So the filling is just chopped up fruit, lemon juice, sugar, vanilla and cinnamon. The crumble was oats, flour, brown sugar, butter, cinnamon and salt. (Full recipe down below). Super easy dessert. I love the crunchy topping and it goes well with the cooked fruit. You could serve this warm with ice cream or yogurt, but I loved it on its own.
I’ve honestly never gone through so many mangoes in a day but I didn’t hate it 😛 If you ever acquire that many mangoes, I hope I have given you some ideas for their preparation. BTW recipe #34 post will be up this wednesday 🙂
Mango Crisp Recipe
- 5 cups chopped mango (or other fruit)
- 3 tbsp lemon juice
- 3 tbsp sugar (or to taste, depending on sweetness of fruit)
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 cup large oats
- 1/2 cup white or whole wheat flour
- 3-4 tbsp softened butter (or coconut oil for vegan/dairy free)
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/ tsp salt
- Preheat oven to 375F.
- Combine all ingredients for fruit filling in large bowl and spoon into 8 or 9″ baking dish
- Pour all crumble ingredients into clean bowl and use fingers to break up butter and mix everything together. You want little chunks of crumble to form
- Sprinkle crumble all over fruit filling and bake. Remove from oven when top is golden and fruit is bubbling, around 30-40 minutes.
- Let it cool for a few minutes before serving.