This Coconut Mango Blueberry Crisp is the perfect healthy summer dessert. Just seven ingredients, easy to make, gluten free and vegan friendly.
This Coconut Mango Blueberry Crisp is giving me all the summer feels. And the fact that the sun is rising before 6:30am and staying out well past 8pm. I just LOVE this time of year.
I always underestimate how amazing fruit crisps are, and this mango blueberry crisp is seriously the best thing.
The Perfect Summer Fruit Combo
Blueberries + mango = absolute heaven! I love the combination of blueberry flavor paired with sweet juicy mango.
Add in a coconut flaked crisp topping for some extra flavor and a tropical feel.
I love making fruit crisp for a simple and healthy dessert. You just need a handful of ingredients and you might already have everything in your pantry.
Fruit Crisp Ingredients
- fresh mangos & blueberries
- coconut sugar or brown sugar
- butter, plant based or conventional can be used. Coconut oil may also be subbed but butter will give a crispier topping.
- rolled oats, flour and unsweetened flaked coconut for the crisp topping. Use gluten free oats and a all-purpose gluten free flour blend as needed.
This mango blueberry crisp is *almost* the easiest thing ever. I have to use little asterisks because cutting a mango isn’t necessarily the easiest thing. But it’s not hard!
How to Cut a Mango
- Find the stem and have that be at the top. Place your knife about 1/4″ away from the center and slice vertically.
- Repeat this same slice on the other side.
- The through the flesh of the mango, making a grid pattern.
- Scoop out the mango cubes using a large spoon.
How to Make Healthy Blueberry Crisp
- Once your mango is cut you place it into the bottom of your baking dish, add the blueberries on top, and sprinkle with sugar; toss things around gently.
- While the fruit is sitting and getting juicy you make the crisp topping; you’ll mix together the flour, oats, coconut, butter (or coconut oil) and sugar. I used a dough blender/pastry cutter as well as my hands
- Cover the fruit with the coconut-oat topping.
- Bake until golden and you’re done!
Fruit Crisp Topping Ideas
You can’t go wrong with a little creamy topping for blueberry crisp. Personally my favorite is ice cream, but any of these will work:
- Ice cream
- Whipped topping
- Favorite yogurt
- Coconut cream
If you make this recipe, let me know by leaving a comment and review on the blog! I love hearing from you and your reviews help others find the recipe too 🙂 Xx Ashley
PrintCoconut Mango Blueberry Crisp
This Coconut Mango Blueberry Crisp is a simple, healthy dessert made gluten free and vegan friendly using plant based butter or coconut oil. Just seven ingredients and super simple. It’s going to be your new favorite way to enjoy blueberry crisp.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Fruit base
- 1 large mango or 2 medium, cut into slices or chunks
- 1 pint fresh blueberries
- 1 TBS coconut sugar (or dry sweetener of choice)
Crisp topping
- 4 TBS cold butter or coconut oil
- 3 TBS coconut sugar (or dry sweetener of choice)
- 3/4 cup rolled oats (gluten-free if needed)
- 1/3 cup whole grain flour (whole wheat white or gluten-free all-purpose blend)
- 1/3 cup unsweetened coconut flakes
Instructions
- Preheat oven to 350F and grease a 9″ casserole or pie dish with butter, coconut oil or ghee; set aside.
- Evenly spread mangos and blueberries on bottom of baking dish and sprinkle on one tablespoon of coconut sugar.
- In a medium bowl combine rolled oats, flour, sugar and cold butter (or coconut oil). Use spoon to start mixing, but work in everything with hands at the end.
- Distribute oatmeal mixture over top of sliced mangos and blueberries in even layer.
- Bake for 35-45 minutes, until oatmeal mixture is golden and crisp. Allow mango blueberry crisp to cool for about 20 minutes before serving.
- Enjoy with favorite ice cream, yogurt or even whipped cream topping.
Notes
Recipe can be doubled for a 9×13 baking pan or casserole dish.
Nutrition
- Serving Size: 1/8th
- Calories: 171
- Sugar: 15
- Sodium: 1
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 2
- Cholesterol: 15
Keywords: blueberry crisp, healthy summer desserts, fruit crisp dessert
Brittany Audra @ Audra's Appetite says
I’ve never tried mango before in a fruit crisp! Such a fun idea 🙂
The Modern Proper says
This sounds so fun and summery! I have had many blueberry crisps in the past but adding mango takes it up a notch! I hope to try this soon.
Ashley says
Oh my gosh you must try adding mango! The combination is addicting 😀
Kristen Kemp says
I am going to make this for a dinner party Saturday. Dinner is chili and cornbread so I thought the mango, coconut, blueberry combo would be yummy after! My one cheat is going to be using frozen mangos and blueberries. Plan is to let them thaw a bit ahead of baking. Wish me luck and than you for the recipe!
Ashley says
That sounds great! How did it go? 🙂
jane says
what flour besides whole grain or gluten free all purpose can you use?
Ashley says
You can also use all-purpose. If looking for a wheat-free alternative, try the topping on my Strawberry Crisp.. Hope that helps!