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Dylan's Mango Coconut Crisp

Dylan's Mango Coconut Crisp

Recipe courtesy of Dylan Beiersdorf, Rising Mango Star finalist.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings



  • 4 cup 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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