Raspberry-Mango Crisp

Hearty, traditional fruit crisp gets a touch of island flair, now that mangoes and Susan Laramee's preferred fruit, raspberries, can be found year-round. This juicy and colorful dessert will brighten a winter day.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 22%
  • Fat: 6.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.5g
  • Carbohydrate: 53.6g
  • Fiber: 6.6g
  • Cholesterol: 15mg
  • Iron: 1.8mg
  • Sodium: 51mg
  • Calcium: 52mg


  • Filling:
  • 4 cups raspberries
  • 3 cups chopped peeled mango (about 3)
  • 1/3 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • Cooking spray
  • Topping:
  • 1/2 cup all-purpose flour
  • 3/4 cup regular oats
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chilled butter, cut into small pieces


  1. Preheat oven to 400°.
  2. To prepare filling, combine the first 7 ingredients. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
  3. To prepare topping, lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour, oats, 1/2 cup sugar, and cinnamon in a medium bowl. Add butter to oat mixture; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle topping evenly over filling. Bake at 400° for 25 minutes or until bubbly and lightly browned.
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