Mango Crisp

July is peak season for mangos

Here in Kona, July is the peak season for mangos. This simple family favorite uses juicy fresh mangos, orange juice, and lime zest to make a bright and cheerful summertime dessert. There's no better companion than Tropical Dreams Tahitian Vanilla Ice Cream, made right here on our beautiful Big Island. 



4 cups of mango, diced into 1/2-inch cubes

1/3 cup of raw sugar

1/3 cup of gluten-free flour (or all-purpose flour) 

Juice of 1 orange 

Zest of 1 lime 

1/4 cup of melted butter


1/4 cup of melted butter

1/2 cup of gluten-free flour (or all-purpose flour)

1/4 cup of raw sugar

1 cup of rolled oats 

1 teaspoon of cinnamon powder


Preheat oven to 375°F.

In a round pie dish, toss together the mango, flour, sugar, lime zest, and orange juice. Then, drizzle the melted butter throughout the fruit mixture. 

In a large bowl, combine the flour, oats, sugar, and cinnamon powder. Drizzle in the melted butter and combine with a fork. If little clumps form, know that is a good sign. You want lots of those sticky, buttery, sugary clumps. 

Evenly distribute the topping over the mango in the baking dish. 

Bake for 35-40 minutes, remove from oven, and allow to sit for at least 15 minutes before serving. 

I pair this with Tropical Dreams Tahitian Vanilla Ice Cream! 

More recipes at

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