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Sweeten This Easy Mango Crisp With All-Natural, All-Good Coconut Sugar

Love your desserts but have to be careful about your sugar intake? We hear you! The good news is that you can use coconut sugar as a healthier option than refined white or even brown sugar. It’s a rich source of potassium, magnesium, zinc, and iron. And it contains vitamins B1, B3, and B6. It is also loaded with amino acids, vitamins K, and P. And if that’s not enough, coconut sugar works great with desserts. Chef Pixie’s recipe for Mango Crisp is the perfect example, as the coconut sugar gives a nice, toasty flavor to the dessert. And with added mango, coconut, cinnamon, and oats, this Mango Crisp is rich in nutrients and fiber.


Mango Crisp with Coconut Sugar

Serves 4 to 5


  • 1 kilo ripe mangoes, peeled and sliced into medium-sized cubes (or substitute with macopa)
  • 3 tablespoons toasted shredded coconut, from 1/4 cup fresh coconut meat
  • 2 tablespoons calamansi juice
  • 1/2 cup coconut sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg



  • 1 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/2 cup coconut sugar
  • 1/2 cup butter


1. Preheat oven to 375ºF. Butter genereously the base and sides of 4 to 5 individual ramekins. Set aside.

2. Combine mangoes, toasted coconut, calamansi juice, coconut sugar, cinnamon, and nutmeg in a bowl. Divide this mixture among prepared ramekins. Set aside.

3. To make topping, combine flour, rolled oats, coconut sugar in a bowl. Add butter and cut it into the mixture using 2 knives, 2 forks, or a pastry blender until you achieve the texture of coarse meal.  

4. Spoon a generous amount of topping into filled ramekins.

5. Bake in the preheated oven for 25 to 30 minutes until filling is bubbling and topping is crisp.

Serve warm, topped with whipped yogurt and fresh mint leaves, if available.



This recipe first appeared in FOOD Magazine, August-September 2014 issue

Styling by Tina Concepcion Diaz

Photography by Paulo Valenzuela