Here in the Northwest, we’re often camping in cool, cloudy, and sometimes rainy, weather. This mango crisp is a fun and flavorful dessert that brings a little bit of the tropics to your campout. The warm mango and cinnamon filling and the crunchy oat topping are a perfect combination.
When we were grocery shopping for the camping trip, we couldn’t find fresh mangos in the store (we live in a small town), but we were able to find a bag of sliced mangos in the frozen section and I really wanted to make this crisp, so we went for it and they worked beautifully.
We made this crisp Saturday night after a long day of hiking and geocaching and it was a hit with everyone. It was the perfect ending to an already great day.
12-inch Dutch oven, large mixing bowl, medium-size mixing bowl, heavy-duty aluminum foil. At home, you could use a 13×9 baking dish.
Ingredients for Filling
10 mangos, skinned and sliced, fresh or frozen
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Ingredients for Topping
1 1/2 cups brown sugar
1 1/2 cups all-purpose flour
1 1/2 cups old fashioned oats
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
Line your Dutch oven with foil and grease the foil with a little cooking spray. Start 25 coals. In a large bowl, mix all the ingredients for the filling and pour into the Dutch oven, spreading it evenly. In a medium bowl, mix all the topping ingredients, except cinnamon. Pour topping mixture over mango filling and spread evenly, but do not stir it into the filling. Sprinkle the ground cinnamon over the topping.
Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 1 hour. Refresh coals as needed.
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