Mango Macadamia Crisp

Mango Macadamia Crisp Recipe
Randy Mayor
The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.


8 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 238
Caloriesfromfat 31 %
Fat 8.1 g
Satfat 3.1 g
Monofat 4.2 g
Polyfat 0.3 g
Protein 1.7 g
Carbohydrate 43.7 g
Fiber 3.3 g
Cholesterol 14 mg
Iron 0.6 mg
Sodium 49 mg
Calcium 21 mg


1/4 cup granulated sugar
2 teaspoons cornstarch
4 cups chopped peeled ripe mango (about 4 pounds)
3 tablespoons fresh lime juice
2 teaspoons butter, melted
Cooking spray
1/3 cup all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons brown sugar
1/2 teaspoon ground ginger
3 tablespoons butter
3 tablespoons chopped macadamia nuts


Preheat oven to 400°.

Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.

Wendy Kalen,

Cooking Light

May 2005
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