Strawberry Mango Crisp

We are FINALLY having some nice, warm weather. I’ve taken out my sandals and put away the socks for the season!

I’ve also started to crave fresh, local fruits and vegetables.  I saw that some local asparagus is ready to eat so I know what I’ll be adding to my meals and salads this week.  Although strawberries aren’t ready yet I still made this Strawberry Mango Crisp as a healthy breakfast for my family.

Strawberry Mango Crisp | A Sweet Baker

Strawberry Mango Crisp | A Sweet Baker

On Saturday mornings I love waking up and being able to put breakfast in the oven while I drink my coffee and slowly wake up.  This Strawberry Mango Crisp is easy to put together and is delicious and healthy that you won’t feel guilty going back for seconds.

My oldest son is not a fan of oatmeal and he loved this recipe. The oatmeal is combined with sliced almonds and coconut  and then lightly sweetened with honey.  It was an amazing combination!

Strawberry Mango Crisp | A Sweet Baker

Adding mango with the strawberries, instead of the usual rhubarb, gave this crisp a unique taste that went so well with the oatmeal crumble on top.  The possibilities are endless as to what you can mix and combine together!

As for my family I know I will be making one with rhubarb in it because it’s one of the first fruits to come in season and I can’t wait to get my hands on some of it.  If you’ve followed my blog for awhile you know how much I love my rhubarb.  I’ve made Rhubarb Streusel Bread, Honey Rhubarb Scones, Strawberry Rhubarb Smoothies, and Rhubarb Crumble Bars.  I can’t wait to add some more rhubarb recipes to that list real soon!

Strawberry Mango Crisp | A Sweet Baker

Strawberry Mango Crisp

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 8-10 servings

A sweet and tart crisp that combines strawberries and mangoes under an oat and nut crumble. Perfect for breakfast or dessert!


    For the Filling:
  • 5 1/2 cups fresh strawberries, hulled and chopped
  • 2 cups chopped fresh mango (about 3 mangoes)
  • 1 tablespoon cornstarch
  • 3 tablespoons sugar
  • juice from 1 lime
  • For the Topping:
  • 1 cup rolled oats,
  • 1 cup thinly sliced almonds
  • 1/3 cup flour
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted


Preheat oven to 375 F. Lightly grease a 9X13 glass baking pan and set aside.
In a medium size bowl, add the strawberries and mango. Sprinkle with cornstarch and toss the fruit to coat well.
Stir in the sugar and lime juice.
Pour mixture into the prepared pan and spread evenly.
In another medium bowl, add oats, almonds, flour, coconut, cinnamon and salt. Mix all ingredients until well combined.
Add honey and coconut oil and stir until combined.
Pour crumble mixture evenly over fruit and cover with foil.
Bake for 20 minutes, remove foil and bake for another 15-20 minutes or until topping is golden brown and bubbly.
Remove from oven and let cool slightly to enjoy warm or cool completely to enjoy cold. Either way it's delicious!
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Recipe adapted from Oh She Glows

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  1. Strawberry and mango sounds like a great combination! I love fruit crisps so much in the summertime — this sounds delicious. :)

  2. Ooo this sounds super. I love mango and strawberry together.

  3. Mmmmm we love strawberries at my house, and I am totally into the idea of throwing breakfast into the oven while I “wake up” lol. I’m definitely trying this out this spring/summer for sure, Liz! :D

  4. Oh yum those two sound great together, especially after baking with their flavors bledning

  5. Elizabeth @ says:

    What an awesome breakfast! Will you please come to my house and make breakfasts like this for us? You’re putting my cold cereal to shame. :)

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