Mango Crisp with Berries & Almonds (and Blog makeover)

Good Morning! Can you believe another week has gone by? I know we always say the same thing “how fast time goes by” but this year has been surprisingly fast! The other day I went to Michael’s and they are already putting out all of the Halloween & Christmas decorations out… it’s 115 degrees outside!!! Who wants to think about Halloween?!! I’m NOT ready! I don’t want to look at that stuff… I’m still in summer mode okay?
Anyhow:-)… My blog just got a make over so I invite you to stop by and take a look. I’m SO in love with it now! It has a fresh feeling just like I wanted to. I added some tabs at the bottom of the header with information and will continue to add tabs (pages) with more stuff as soon as I have a chance. I definitely recommend you to take a look at the “Links & Recommendations” tab since it has lots of info in there.
For now, I’ll leave you with this wonderful healthy Mango Crisp recipe I made the other day. Paul ate one, Brenda ate one and I ate…. two lol! One of them I had the next day and I mixed it in a cup of Greek Yogurt and let me tell you, it was out of this world! It was like eating dessert for breakfast! Who doesn’t want that?

Mango Crisp with Berries & Almonds

Makes 4 servings

1/2 lb. fresh or frozen mango, diced into 1-inch cubes (1 1/2 cups)
1- 1/2 tsp. granulated splenda (or any other sugar substitute)
1-1/2 tsp. cornstarch
2 tsp. lime juice
pinch of salt
3 Tbsp. rolled oats, pulsed in a food processor
4 tsp. whole wheat flour
2 Tbsp. granulated splenda (or any other sugar substitute)
4 tsp. cold, cubed, unsalted butter
2 Tbsp. sliced almonds
1/2 tsp. almond or vanilla extract
1/4 cup fresh or frozen berries
Preheat oven to 35o, line a baking sheet with aluminum foil.
Toss mango, 1 1/2 tsp. sugar, cornstarch, lime juice, and salt together for the filling; set aside.
Combine oats, 2 Tbsp. sugar, and flour. Cut in butter with a pastry blender or fork until mixture resembles coarse meal. Stir in almonds and extract.
Divide mango mixture between 4 ovenproof baking cups. Sprinkle each with the berries and top with oat mixture.
Bake on prepare baking sheet until topping is golden and fruit is bubbly, about 35-40 minutes. Cool crisps slightly before serving.
Adapted from the magazine Cuisine For Two
Macros: 125 Calories, 4g Fat, 21g Carbs, 10g Sugar, 3g Fiber, 2g Protein

Share to Facebook|Pin Site Image|Tweet This Post|back to top
  • 08/21/2010 - 11:41 pm

    Stefanie - Change in the blog is beautiful! I love it! I also love that recipe! I forgot to tell you that I saw someone on TV make cupcakes with CHILI MANGO the other day! Uh oh! LOL
    I am ready for Fall because of the cooler weather, and you should never have mentioned that the Halloween stuff is out at Micheal’s because it is my downfall.ReplyCancel

  • 08/22/2010 - 4:20 pm

    Ana C. - H Stef! I’m so glad you like the blog! Do you remember who made the cupcakes with chili mango? I MUST get a hold of that recipe! haha! Well, I’m not ready for fall because it feels like I just put my Christmas tree away! Although I do look forward all the baking (more) I’ll be doing over the cooler months. Are you ready for delivery visits? I can’t eat everything by myself! :-)ReplyCancel

  • 08/24/2010 - 11:00 pm

    Stef - Of course I am! They made those cupcakes on Cupcake Wars, so I am not sure that you can get the recipe for those. They may post them on TLC, but I don’t think so.ReplyCancel

Your email is never published or shared. Required fields are marked *