Ginger, Mango and Pineapple Crisp

Ginger, Mango and Pineapple Crisp
Servings: 8 Prep 5 mins Cook 30 mins Start to Finish 35 mins


  • 1 1-pound package frozen mango chunks
  • 1 1-pound package frozen pineapple chunks
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons finely chopped candied ginger
  • 2 tablespoons fresh lime juice
  • 2 tablespoons cornstarch
  • 1/2 cup brown sugar, firmly packed
  • 1 pint vanilla frozen yogurt
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup flour
  • 3/4 cup old-fashioned oats
  • 1 teaspoon ground ginger
  • 1/4 cup cold butter, cut into 1/2-inch chunks

Make It

1. Preheat oven to 350 degrees F. Place frozen mango and pineapple chunks in a large bowl. Add fresh and candied ginger, lime juice, cornstarch and brown sugar and toss. Set aside.

2. To make topping, place brown sugar, flour, oats and ground ginger in a food processor bowl and pulse 2 to 3 times until ingredients are blended together. Add butter and pulse 3 to 4 more times, until mixture forms clumps.

3. Place mango mixture in a large glass casserole dish. Sprinkle topping evenly over the fruit. Bake for 30 minutes, until topping is crisp and fruit is cooked through. Serve warm, topped with a small scoop of frozen yogurt.