Low Sodium Cinnamon-Walnut Mango Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Low Sodium Cinnamon-Walnut Mango Oat Crisp

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Ingredients

6 servings

For the mango filling

4 cups fresh mango, peeled and cut into ¾-inch chunks (about 3 large mangoes)
Honey Mango Fresh Small Mango Fresh Large Mango Organic Mangos Large Mango
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1 tbsp maple syrup
1 tsp fresh ginger, finely grated
1 tsp fresh lime juice
¼ tsp ground cinnamon

For the oat-walnut topping

1 ½ cups old-fashioned rolled oats
¾ cup raw walnuts, roughly chopped
¼ cup almond flour
3 tbsp maple syrup
3 tbsp coconut oil, melted
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the mango chunks, 1 tbsp maple syrup, fresh ginger, lime juice, and 1/4 tsp ground cinnamon. Toss until the mango is evenly coated, then spread the mixture in an even layer in the prepared baking dish.

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