Vegan Mango Blueberry Crisp with Cardamom

Vegan Mango Blueberry Crisp with Cardamom
Dairy FreeVegetarian

Very simple and delicious, healthier fruit crisp that uses the seasonal fruits, completely with vegan ingredients is the recipe of the day – Vegan Mango Blueberry Crisp.

Summer is not complete with devouring loads of mango and I’m literally obsessed with eating mango all day with daily meals. Also come up with super simple but very delicious recipes using the seasonal mango. I also peel and cube the mango, freeze them to use throughout the year. Very good for making chutneys and lassi or smoothies.

Today’s recipe is a simple mango crisp recipe. To spice up the fruit crisp I have added ground cardamom that pairs very well with mango. Check out my mango lassi recipe

Why you must try my Vegan Mango Blueberry Crisp

  1. This crisp has good for you ingredients only – no dairy ingredients.
  2. It is fully vegan.
  3. It is refined sugar free and refined flour free.
  4. There is no after taste of the corn flour. It has toasty whole wheat flour that makes all the difference.
  5. It has coconut sugar and coconut oil – healthier.
  6. To spice it all up, cardamom is here! Added with the crisp topping, the mild but aromatic presence elevates the taste a lot.
  7. Perfect clean fruit crisp for breakfast that is filling as well as delicious.
You may also like this -   Apple walnut muffins with buttermilk glaze

Check out the recipe below –

Vegan Mango Blueberry Crisp - Parveenskitchen.com

Vegan Mango Blueberry Crisp with Cardamom

Parveen’s Kitchen
Delicious sweet mango and juicy blueberries combined with cardamom in this feel good breakfast fruit crisp – Vegan Mango Blueberry Crisp with Cardamom
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast, brunch, Healthy dessert, healthy food, Healthy Snacks, Snacks
Cuisine American, english
Servings 4
Calories 95 kcal

Ingredients
  

  • 1 Large Ripe Mango Peel and cube the flesh into chunks
  • 1 Cup Blueberries Fresh or Frozen
  • 2 tsp Coconut Sugar [Or Sweetener of choice]

Crisp Topping

  • 3/4 Cup Rolled Oats
  • 1 tbsp Whole Wheat Flour
  • 4 tsp Coconut Sugar
  • 1/2 tsp Salt
  • 3 tsp Coconut Oil
  • 1/2 tsp Ground Cardamom Seeds

To Serve

  • Yogurt of choice OR Whipped cream

Instructions
 

  • In the baking dish, add the mango and the blueberries.
  • Add the coconut sugar and give it a quick stir.
  • In a mixing bowl add the oats, whole wheat flour, coconut sugar, salt, cardamom powder and the coconut oil.
  • Mix until crumbly and the ingredients are evenly mixed.
  • Sprinkle the topping over the fruits, mostly in the middle, leaving space for the fruits to bubble in the corners.
  • Bake in a preheated over on 180 degrees Celsius for 35 to 40 minutes until the fruit is bubbling like jam.
  • Serve warm with coconut yogurt or whipped cream.
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