Mango & Pineapple Tropical Fruit Crisp

Recent Posts

Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Mango. Pineapple. Coconut.

Can it get any more deliciously tropical?

Okay, maybe a margarita or and a mojito wouldn’t hurt.

Mango & Pineapple Tropical Fruit Crisp

But this post is all about the crisp.

Mango & Pineapple Tropical Fruit Crisp

Why is it that apples and berries typically get all of the love when it comes to crisps, when there are so many other equally worthy fruits?

Mango & Pineapple Tropical Fruit Crisp

In keeping with the tropical theme, (which turned out to be an appropriate antidote for the dark, cool, and gloomy week we just had in New England), I used ripe mango and juicy pineapple for the fruit filling.

Mango & Pineapple Tropical Fruit Crisp

Just a touch of agave nectar helped to bring out the natural sweetness of the fruit, and a bit of arrowroot powder ensured a thick, saucy filling.

Mango & Pineapple Tropical Fruit Crisp

I continued my deviation from the traditional route, and opted to combine rolled oats, whole wheat pastry flour, shredded coconut, and coconut butter for an unexpected – but delectable – crisp topping; the coconut flavor is the perfect accompaniment to the luscious mango and bright pineapple.

Mango & Pineapple Tropical Fruit Crisp

Might I suggest topping the still-warm crisp with a scoop or two of Mango Frozen Yogurt?

Mango & Pineapple Tropical Fruit Crisp
NameMango & Pineapple Tropical Fruit Crisp
Prep Time20 minutes
Cooking Time40 minutes
Total Time60 minutes
Yield9×13-inch baking dish


  • 2 cups chopped fresh ripe pineapple
  • 2 cups chopped fresh ripe mango
  • 2 Tbsp agave nectar
  • 1 Tbsp arrowroot powder
  • 1/4 cup evaporated cane juice
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup reduced fat unsweetened shredded coconut
  • 1/4 cup coconut butter, melted


  1. Preheat oven to 350°F.
  2. Lightly grease an 8×8 inch baking pan or 4 individual ramekins.
  3. In a medium bowl, toss fruit with agave nectar and arrowroot powder. Spoon mixture into prepared pan or ramekins.
  4. In the bowl of a food processor, combine the evaporated cane juice, flour, rolled oats, and coconut. Pulse a few times until mixed. Add melted coconut butter into dry ingredients and pulse until crumbly. Sprinkle crisp mixture evenly over fruit-filled ramekins.
  5. Bake for 20-30 minutes, or until fruit filling is bubbly and crisp topping is golden.

Nutrition Facts (Per Serving)

  • Calories: 314
  • Total Fat: 12g
    • Saturated Fat: 7g
    • Trans Fat: 0g
  • Cholesterol: 31mg
  • Sodium: 73mg
  • Total Carbohydrates: 51g
    • Dietary Fiber: 3g
    • Sugars: 31g
  • Protein: 3g

Please note that the nutrition facts are approximate and can vary based on the specific brands and quantities of ingredients used.

Latest Recipes

More Articles Like This