Banana-Mango Crisp

Photo: Randy Mayor; Styling: Melanie J. Clarke

Go tropical with this easy fruit crisp featuring banana and fresh mango and a crumbly topping of oats, brown sugar, coconut, and ginger.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 23%
  • Fat: 6.9g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 3g
  • Carbohydrate: 50g
  • Fiber: 4.4g
  • Cholesterol: 12mg
  • Iron: 1.2mg
  • Sodium: 134mg
  • Calcium: 27mg


  • 5 cups sliced banana (about 6 bananas)
  • 3 cups chopped peeled mango (about 3 mangos)
  • 1/4 cup dark rum
  • Cooking spray
  • 1/4 cup all-purpose flour
  • 3/4 cup regular oats
  • 1/2 cup flaked sweetened coconut, toasted
  • 6 tablespoons brown sugar
  • 3 tablespoons chopped crystallized ginger
  • 1/4 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces


  1. Preheat oven to 375°.
  2. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, coconut, sugar, ginger, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
  3. Add 1/3 cup oat mixture to banana mixture, stirring gently to combine. Sprinkle remaining oat mixture over banana mixture.
  4. Bake at 375° for 30 minutes or until lightly browned and bubbly.

If you don't want to use rum, you can still achieve a tropical flavor by using 1/4 cup pineapple juice in the fruit mixture.

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