Nitrate & Nitrite Free Ginger-Cardamom Mango Oat Crisp
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.5(26)
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Learn more →Ingredients
6 servings
For the filling
- 4 large ripe mangoes (about 5 cups), peeled and cut into ¾-inch chunks
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground cardamom
- 1 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp fresh lime juice
For the topping
- 1 ½ cups rolled oats
- ½ cup almond flour
- ⅓ cup raw sliced almonds
- ¼ cup maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
For serving
- dairy free vanilla ice cream yogurt or coconut yogurt, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°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, grated ginger, cardamom, maple syrup, arrowroot starch, and lime juice. Toss until the mango is evenly coated and the starch is no longer visible as dry powder. Transfer to the prepared baking dish and spread into an even layer.
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