Rememeber all the extra mangos I mentioned I had on hand last week? Well it didn’t take long to figure out what to do with them!
I’ve never had a mango crisp before, but it sounded like it would work. So I chopped up the mangoes, tossed in some blueberries and couldn’t resist grating up a fresh hunk of ginger I had in the fridge. It worked:).
I wanted to make the topping using oil instead of butter (you know me, I figure if I’m gonna have the fat I may as well have a fat that works with me) so I did a little research and found a great crisp topping in Andrew Weil’s cookbook, “The Healthy Kitchen” that used canola oil in place of the butter. I decided to follow his recipe for the topping verbatim and I’m glad I did. It was super flavorful and got nice and crispy even without the butter!
Now call me crazy, but I just don’t think a warm fruit crisp is truely complete without a scoop of ice cream… I mean seriously, am I alone here? I decided to top this with some Pulsating Pineapple Coconut Ice Cream (a flavor made by Cool Cravings), and OMG it was so crazy good. It was like a tropical taste sensation!
Although my Mango-Ginger-Blueberry Crisp is not exactly a lower calorie dessert, it is a dessert made up of d’lishes and nutritious ingredients that you can feelgood about eating!
*On another note, Beng and I shot a bunch of videos this weekend. So as promised, the videos will be back in full effect for August:).
Yield: Serves 6
- 3 mangoes, peeled and chopped into chunks
- 2 cups blueberries
- The juice of 1/2 a lemon
- 2 tbsp of white whole-wheat flour
- 2 tbsp sugar
- 1 tbsp grated ginger
- Pinch of salt
- 1.5 cups old-fashioned rolled oats
- ½ cup toasted wheat germ
- ¾ tsp salt
- 1.5 tsp cinnamon
- ½ cup light brown sugar
- 1/3 cup canola oil
- 1/3cup maple syrup
Pre heat oven to 350.
In a large bowl combine mango, blueberries, lemon juice, and ginger. Sprinkle in sugar and flour and lightly toss everything together. Pile fruit mixture into a 9x9 glass Pyrex dish.
In a separate bowl, mix together the ingredients for the topping and spread over the mango-blueberry mixture.
Pop in the oven for 35-40 minutes. Enjoy!!
Calories: 482; Total Fat: 14.6g; Saturated Fat; 0.9g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrate: 85.5g; Dietary Fiber: 7.9g; Sugars: 51.6g Protein: 8.5g