Coconut Mango Crisp

Ingredients

• 5 cups ripe mangoes, washed, peeled, diced, save the juice
• 1 tbsp corn flour (corn starch)
• 1 tbsp lemon juice
• 1" piece ginger, grated, save the juice
• ¼ cup + ½ cup jaggery shaved
• 1 cup rolled oats
• ½ cup almonds, slivered
• ¾ cup dried coconut, shredded or powdered
• 3 tbsp Sanjeevini powder
• 3 tbsp wheat flour (atta)
• ¼ cup ghee / coconut oil, cooled
• A pinch of salt

Method

1. Preheat the oven to 180°C / 350°F. Lightly grease an 8" × 8" baking pan or dish with ghee or coconut oil. Set aside.
2. In a mixing bowl, whisk together the corn flour, lemon juice, ginger and its juice, and ¼ cup jaggery until the corn flour and jaggery are dissolved.
3. Toss the mangoes into the mixing bowl and thoroughly coat the fruit.
4. In a separate bowl, combine the rolled oats, almonds, coconut, Sanjeevini powder, wheat flour, and salt.
5. Add the ghee or coconut oil. Gently mix until the topping begins to form pea-size clusters.
6. Pour the fruit mixture into the greased pan. Sprinkle on the topping and bake for 40 minutes.
7. Remove and allow to cool. Serve as a dessert on its own or with Elaichi Creme.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).