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Dylan’s Mango Coconut Crisp


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Dylan's Mango Coconut Crisp


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Dylan’s Mango Coconut Crisp

Recipe courtesy of Dylan Beiersdorf, Rising Mango Star finalist.


  • Prep Time : 20 min
  • Cook Time : 25-30 min
  • Ready Time : 45 min





    • 4 cups fresh mango, peeled, pitted and cut into chunks
    • 1/4 cup sugar


    • 3/4 cup flour
    • 1 cup dark brown sugar
    • 1 stick butter, unsalted, cut into small pieces. Keep very cold
    • 3/4 cup rolled oats
    • 1/2 cup cup shredded sweetened coconut plus extra to sprinkle on top after baking


    Preheat the oven to 375°F

    For the filling:
    Combine the mangos and ¼ cup of sugar. Taste for sweetness. Add another ¼ cup of sugar if needed. Place the mixture into buttered 8” x 8” baking dish and set aside.

    For the topping:
    In a food processor add the flour and dark brown sugar then process to combine. Add the cold butter pieces and pulse until it has a sandy texture. Add the oats and pulse only a few times until you have a crumbly mixture. You do not want to chop up the oats too much. Remove this mixture and put into a bowl. Stir in ½ cup of shredded coconut. Sprinkle the mixture over the top of the mangoes, covering completely. Bake at 375°F for 25 to 30 minutes until golden brown. Remove from the oven and sprinkle with remaining coconut. Serve warm.


    National Mango Board


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    One Response to Dylan’s Mango Coconut Crisp

    1. Please send me recipes

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