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Mango-Raspberry Crisp

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Add a tropical twist to your dessert table with this crisp that’s enriched with mangoes, raspberries, coconut and oats.

Mango-Raspberry Crisp

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 3 ripe large mangoes, seed removed, peeled and cut into 1/8-inch slices
  • 3 packages (6 oz each) fresh raspberries (4 cups)
  • 1/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 package (5.25 oz) crisp coconut cookies, crushed
  • 1 cup old-fashioned oats
  • 1/2 cup flaked coconut
  • 1/2 cup butter, melted

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Step 
    2
    In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
  • Step 
    3
    In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
  • Step 
    4
    Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.

Nutrition

550 Calories
26g Total Fat
5g Protein
78g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Total Fat
26g
0%
Saturated Fat
14g
0%
Sodium
230mg
0%
Total Carbohydrate
78g
0%
Dietary Fiber
11g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 1/2 Fruit; 1 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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