Isha Yoga Center's Mango Coconut Crisp

Isha’s Coconut Mango Crisp is a little slice of heaven for me. I was 25 years old the first time I tasted a mango.

A Pakistani friend I worked with invited me home to experience his wife’s cooking. I watched transfixed as she pulled dough balls from a warming cupboard and proceeded to roll out fresh naan bread. She stirred boiling pots on the stove and folded samosas for our dining pleasure.

I felt something stir in my soul. It was a longing to know how to do what she was doing.

I brought a massive sourdough chocolate cake to my friend’s home. At the end of the meal, his wife peeled perfectly ripe mangoes and placed them in a bowl in front of me.

I cut the cake and dished ice cream for their family. They told me they enjoyed my cake but I’m sure they were being polite. It was not something they would ever crave. For me, tasting my first mango, it was an instant and indelible love affair.

Mango Madness

I remember taking my first bite and catching the first whiff of their sweet nectar. Juices dribbled down my chin. I sat there smiling broadly. My friends were so happy to learn they had introduced me to my first taste of the world’s most consumed and beloved fruit.

Now, like so many of my Indian friends, I wait eagerly for mango season. I enjoy the miracle of a tree that can take earth and turn it into this sweet delight.

This recipe goes great with a side of coconut ice cream. It’s a fun new way to enjoy this favourite fruit and it is very easy to make. Enjoy.

Note: Pauli-Ann and I are grateful to Isha Yoga Center for sharing this recipe Coconut Mango Crisp recipe. If you enjoy this recipe, check out the other Isha recipes including Sāmbhar Sadham, Green Gram Sprout Salad, Coconut Buns and Sukku Coffee.

Isha’s Coconut Mango Crisp Recipe

Yields
6 servings
Prep Time
15 minutes
Cooking Time
40 minutes
Total
60 minutes

Ingredients

5 cups ripe mangoes, washed, peeled and sliced – be sure to save the juice
1 Tablespoon corn starch
1 Tablespoon lemon juice
1-inch piece ginger, grated – save the juice
3/4 cup powdered jaggery – divided (first 1/4 cup, then 1/2 cup)
1 cup rolled oats
1/2 cup slivered almonds
3/4 cup dried unsweetened shredded coconut
6 Tablespoons of whole wheat flour (atta)
OR
3 Tablespoons of whole wheat flour
And
3 Tablespoons of Isha’s Sanjeevini powder*
1/4 cup ghee or coconut oil
Pinch salt

 

*Sanjeevini powder is available through Isha Shoppe. It is a mixture of ground nuts, grains and spices.

Method

  1. Preheat the oven to 350ºF and lightly butter an 8×8 inch baking pan or dish with ghee or coconut oil. Set aside.
  2. Whisk the corn starch and lemon juice in a medium bowl and add the ginger plus and juice and 1/4 cup of the jaggery and continuing whisking until the jaggery is dissolved.
  3. Toss the mangoes into the mixing bowl and stir to coat.
  4. Combine the remaining jaggery, rolled oats, almonds, coconut, flour and salt in another bowl.
  5. Add the ghee or coconut oil and gently mix until the topping begins to resemble pea-size clusters.
  6. Pour the fruit mixture into the buttered pan and sprinkle with the topping.
  7. Place in the heated oven and bake for 40 minutes.
  8. Allow to cool and serve on its own or with ice cream.

Originally from A Taste of Well-Being – Sadhguru’s Insights for your Gastronomics and is used with permission, thanks for trying this facesplacesandplates.com recipe.

4 comments on “Isha’s Coconut Mango Crisp”

    1. Hi dee, thanks for leaving us a note. I know how much you love GINGER. I remember those triple ginger biscotti of yours. Big hugs back to you, Karen

      Reply

  2. Thank you Karen! Can’t wait to try a few of these recipes. Your stories and pictures are so beautiful! Holly

    Reply

    1. Hi Holly,
      Thanks for your kind note. I am so happy you are enjoying the blog and are travelling along with us. My collaborator Pauli-Ann is responsible for the photography. I am blessed to work with her and I too, enjoy every image she’s captured. Thanks again for always being so supportive. Kindly, Karen

      Reply

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