Of course, because it’s me, there was Easter dessert. And it was not themed, either — not in terms of cuisine or holiday animals. (Read: there were no decorative bunnies or spring chicks.) No, instead I made a very yummy, near-summery mango and raspberry crisp.
I came to mango late in life. My first memory of tasting one links with my first week of college in New York: I was walking up Broadway toward Union Square with an enormous group of other freshmen (freshmen always travel in packs, don’t you know) and there was a woman hawking mango flowers. She shoved a whole fruit onto a stick, and after whacking it with a machete (or so has morphed in my memory) for 20 seconds, the skin was peeled and the succulent, juicy fruit carved into petals. It was as big and sweet as cotton candy. A mango lollypop flower.
It seems like mangoes have been cropping up everywhere in the last couple months. “Everywhere,” like “twice in the New York Times,” but bear with me. The recipes are gorgeously enticing. There was a mango tres leches cake the beginning of the month: a white cake buoyed by with whipped egg whites, soaked with a heavy cream/coconut milk/condensed milk sauce, and topped with a mousse-like mango cream and pureed mangoes. I’ve been dying to make it… and with less than ten days to go, I suppose I’d better heave-ho! And then just yesterday, a parade of recipes showcasing the so-called king of fruits: ginger-orange-mango smoothies, shrimp and mango tacos, mango rice pudding…
Well, there will be a time for all that. (Mangoes peak in the next two months.) Sunday night was crisp time. We so enjoyed them, their rich sweetness only deepened and accentuated by the cooking time and oatmeal-nut topping. I know you will too.
Mango Crisp with Raspberries
(Adapted from Cusine at Home magazine)
- 1/2 lb fresh or frozen mango, diced into 1-inch cubes (1 1/2 cups, or about two mangoes)
- 1 1/2 tsp sugar
- 1 1/2 tsp cornstarch
- 2 tsp lime juice
- pinch of salt
- 3 Tbsp quick cooking oats, or old fashioned oats pulsed in a food processor
- 2 Tbsp sugar
- 4 tsp flour
- 4 tsp cold, cubed, unsalted butter
- 2 Tbsp walnuts, chopped
- 1/2 tsp vanilla extract
- 1/4 cup fresh or frozen raspberries
Preheat oven to 350 degrees and line a baking sheet with aluminum foil.
Toss together mango, 1 1/2 tsp sugar, cornstarch, lime juice, and salt. Set aside.
Combine oats, 2 Tbsp sugar, and flour. Cut in butter with a pastry cutter or fork until mixture resembles a coarse meal. Add walnuts and vanilla extract.
Divide mango mixture between two ovenproof ramekins or baking dishes. Sprinkle each with half the raspberries and top with oat mixture.
Bake until topping is golden and bubbly, about 30-35 minutes. Cool slightly before serving.