Warming chai flavour, tangy blueberries and sweet mango with a crispy oat topping. This chai blueberry mango crisp is a surprising but perfect fall dessert!
We are moving soon so I've been in full on clean out the freezer mode for the last week or so. I had found a stash of frozen mango that had been forgetten about and immediately thought it would be a great fruit to make a crisp with, adding in some chai mix to warm it up a bit.
Turned out I didn't have quite enough mango to fill out my baking dish, so I went back to the freezer to see what else was in there and came up with a bag of blueberries.
It seemed like a weird combo to me at the time, but I was going to run with it anyways - I did not want to run back out to the store for more mango.
Turns out the pairing is absolute perfection! The chai seasoning warms up the fruit nicely and brings some depth, and the blend of sweetness from the mango and the tartness of the blueberry is really something else.
I'm not ashamed to say I ate this as an afternoon snack, for desert and then again for breakfast the next day.
Why you're going to love this!
- it's made from frozen fruit its easy to put together any time if you've got some frozen mango and blueberries stashed away.
- the warm chai spices bring a nice warmth and depth to the dish - perfect for fall!
- It's not overly sweetened so you can feel good eating it.
How to make it
Place the thawed mango and blueberries into a medium sized bowl then add the sugar, cinnamon, cardamom, all spice, cloves and ginger. To thaw my fruit quickly, I gave each fruit a few minutes in the microwave on the defrost setting.
Stir the mixture well to mix thoroughly, then add in the cornstartch and stir well.
Pour the filling into a greased 9x9 baking dish.
In a clean medium sized bowl mix together the flour, quick oats, and brown sugar. Add the cubed butter and use a pastry cutter or your fingers to break the butter down into small pea sized bits evenly spread throughout the topping.
Pour the topping evenly over the fruit filling.
Place the baking dish in the oven at 350℉ and bake for 35-40 minutes or until the topping has browned and the filling is bubbling up the sides of the dish.
Let cool for a few minutes then serve warm.
Tips & Tricks
As written, the spices in this recipe are quite mild and just add a hint of warmth and depth. If you are looking for more full chai flavour double the spices.
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Chai Mango Blueberry Crisp
- 4 cups frozen diced mango thawed
- 1.5 cups blueberries thawed
- 2 Tbsp sugar
- 2 tbsp lemon juice
- 1⁄4 tsp cinnamon
- 1⁄8 tsp allspice
- 1⁄8 tsp cardamom
- 1⁄8 tsp cloves
- 3⁄4 tsp ginger
- 1.5 tbsp cornstarch
- 3⁄4 cup flour
- 3⁄4 cup rolled oats
- 1⁄2 cup butter cubed
- 1⁄2 cup brown sugar
- Preheat the oven to 350 F and grease a 9x9 baking dish.
- In a bowl, combine the diced mangoes and the blueberries with the sugar, cinnamon, cardamom, allspice, ginger, cloves, and lemon juice. Toss to blend and then add in the cornstarch and mix well.
- Transfer the filling mixture to the greased baking dish and set aside.
- In a clean bowl, combine the flour, oats, and brown sugar. Stir well to blend. Add the cubed butter and cut it in with a pastry cutter, or crumble it in with your fingers until the mixture is crumbly and the butter is evenly distributed.
- Sprinkle the crisp mixture evenly over the fruit filling.
- Bake the crisp in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.