Healthy Meal with Kid Appeal Award: Jersey Girl Cooks

by The Meal Makeover Moms on May 18th, 2009

Mango Crisp

What’s your favorite kitchen appliance?  Mine is definitely the blender.  I use it almost every day when the kids get home from school for cool, fruit-filled smoothies.  Open my freezer and you’re guaranteed to see lots of frozen fruit — strawberries, blueberries, bananas, and mango.  So recently, as I read one of my favorite food blogs, Jersey Girl Cooks, a delicious-sounding recipe using frozen mango — Mini Mango Crisps with Greek Yogurt — caught my eye.  I had everything I needed on hand: the frozen mango, old fashioned oats, pecans, and even vanilla Greek-style yogurt.

Blog host, Lisa, is a mom of two from New Jersey, so I figured if her kids liked the mango crisps mine would too. And indeed they did.  Admittedly, when Josh (my 14-year old), first took a bite, he said it tasted “weird,” but the flavor of the mango – sweet and almost perfumy – grew on him so much so that he ate every bite (I think the buttery crisp topping also sealed the deal).

This healthy and delicious dessert is simple, kid friendly, and the perfect ending to a meal.  Given all of the recipe’s merits, we hereby proclaim Jersey Girl Cooks as this month’s recipient of our Healthy Meal with Kid Appeal Award.  Read on for Lisa’s yummy recipe and some cooking notes from our kitchen.

Mango Crisp

Mini Mango Crisps with Greek Yogurt
Makes 4 Servings

  • 2 cups frozen peeled & chopped mango (partially thawed and cut into bite-size pieces)
  • 4 tablespoons granulated sugar, divided
  • 4 tablespoons old fashioned oats
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chopped pecans
  • Pinch of sea salt (or kosher salt)
  • 1 tablespoon butter, melted
  • 1 container (5 or 6 ounces) vanilla Greek yogurt

1. Preheat oven to 350 degrees. In a small bowl, mix together the mango and 2 tablespoons of the sugar.

2. In another small bowl, mix together the remaining 2 tablespoons sugar, oats, flour, cinnamon, pecans and salt. Mix well and then stir in the butter until mixture is coated.

3. Divide the mango up and place in four, 6-ounce ramekins. Evenly top with oat mixture. Place ramekins on a baking sheet and bake for about 30 minutes or until mixture bubbles and topping is golden. Cool for 15 minutes, then top with the yogurt.

Josh eating mango crisp

Here are a few additional ideas from my kitchen:

  • The boys liked the vanilla yogurt topping but said they would prefer vanilla ice cream or frozen yogurt (no surprise there)!
  • I had 8-ounce ramekins so ended up adding an extra cup of mango to compensate (and it was still great).
  • The pecan & oatmeal topping was so good that I might just double the amount next time.
  • I buy frozen mango at Whole Foods, Trader Joe’s and Stop & Shop. You should have no problem finding it.

There’s nothing better than a delicious dessert that’s also nutritious.  Thanks Lisa!

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1 Comment | Filed Under Awards, Desserts, Fruits 

One Response to “Healthy Meal with Kid Appeal Award: Jersey Girl Cooks”

  1. Aggie on May 18th, 2009

    I loved this recipe!!

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