Mango & Pineapple Tropical Fruit Crisp

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Adenike Eketunde
Adenike Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed.

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

Mango & Pineapple Tropical Fruit Crisp

Printer-Friendly Recipe

yields 4 servings


  • 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.

Nutritional Information Per Serving (without the frozen yogurt):

325 calories, 11.6 grams fat, 9.4 grams saturated fat, 57.9 grams carbohydrates, 7 grams fiber, 41.9 grams sugar, 3.4 grams protein

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