Citric Acid Free Cinnamon-Walnut Mango Oat Crisp
Warm, bubbling fruit crisps are one of those desserts that feel effortless yet completely impressive, and this mango version delivers on every level. Juicy chunks of fresh mango are tossed with maple syrup, grated ginger, a squeeze of lime juice, and a whisper of cinnamon before getting blanketed in a golden, crunchy oat-and-walnut topping. The whole thing bakes into something deeply fragrant and satisfying — caramelized at the edges, tender in the middle, and irresistible straight from the dish. For anyone navigating a citric acid sensitivity, fruit-based desserts can be a minefield, since many recipes lean on lemon juice, bottled citrus, or processed additives to brighten the filling. Here, a small amount of fresh lime juice does the lifting naturally, and because you're working with whole, unprocessed ingredients throughout, there are no hidden preservatives or additives to second-guess. The topping comes together with rolled oats, almond flour, coconut oil, and maple syrup — nothing that should raise a flag. A pinch of turmeric in the topping is optional but adds a subtle warmth and a gorgeous color that makes the crisp look almost too good to eat. Let it rest for a few minutes after it comes out of the oven and the filling will settle into a luscious, jammy texture that pairs beautifully with the nutty crunch above it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the mango filling
- 4 cups fresh mango, peeled and cut into ¾-inch chunks (about 3 large mangoes)
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!