Best Mango And Raspberry Crisp Recipes

Mango and Raspberry Crisp image

Provided by Martha Stewart

Number Of Ingredients 8

3 mangoes, peeled and pitted
1 half-pint container raspberries
2 freshly squeezed lemon juice
3 tablespoons plus 1/3 cup sugar
1 tablespoon plus 3/4 cup all-purpose flour
2/3 cup finely ground hazelnuts
1/8 teaspoon salt
3/4 stick unsalted butter, at room temperature

Steps:

Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.

Mango and Raspberry Crisp image

Provided by Chef mariajane

Categories Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 mangoes, peeled and pitted
1 cup raspberries (half-pint container)
2 fresh lemon juice
3 tablespoons sugar
1/3 cup sugar
1 tablespoon all-purpose flour
3/4 cup all-purpose flour
2/3 cup finely ground hazelnuts
1/8 teaspoon salt
3/8 cup unsalted butter, at room temperature

Steps:

Heat oven to 350°F
Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoons flour and set aside.
In a medium bowl, whisk together hazenuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
Add the raspberries to the reserved mangoes, and divide the mixture among 4 small baking dishes. Place one-quarter of the nut and flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until golden brown and the fruit juices are thick and bubbling 35-40 minutes. Remove from oven; place on wire rack until slightly warm.

Nutrition Facts : Calories 604, Fat 31.8, SaturatedFat 12.1, Cholesterol 45.8, Sodium 78.9, Carbohydrate 79.2, Fiber 7.7, Sugar 51.5, Protein 7.3