This is a very freeform and forgiving recipe. You can use less mangos or more mangos, depending on what you have on hand. But remember that the crisp topping is everyone’s favorite part! Mango crisp is delicious fresh out the oven, with a scoop of vanilla ice cream, or even chilled!
6 plus cups peeled and sliced mangos
For the crisp topping:
1 cup oatmeal
½ cup brown sugar (Or use the molasses and white sugar)
1/3 cup flour
1 tsp cinnamon
½ tsp salt
1/3 cup melted butter
Preheat the oven to 350 degrees F. Mix together the oatmeal, brown sugar, flour, cinnamon and salt in a small bowl. Add the melted butter. Put the sliced mangos into a large baking dish (a loaf pan, a pie plate, or other casserole dish works great.) Sprinkle the oatmeal topping mixture over the mangos. Bake the crisp on the top shelf of the oven for 35-40 min or until the crisp topping is crunchy and golden brown. When the crisp is nearly done, the cinnamon, butter and mango smells will fill the kitchen.
The crisp topping can be mixed in advance and stored in an airtight container in the refrigerator for two weeks.
For a single serving mango crisp: Slice a good mango in half. (Leave the skin intact). Remove the seed. Sprinkle each half with some of the crisp topping mixture and bake for 30-45 min or until the crisp topping is crunchy and golden brown.