Wednesday, April 8, 2015

Mango Squash Crisp

I have posted, in the past, an Apple Strawberry Crisp which I did make for the first days of Passover.  What I did though was to make some extra topping and make a Mango Squash Crisp following the original recipe and subbing in these two ingredients.  It was good and I used it as a side dish rather than a dessert.

I would think, this recipe, leaves itself open to many different substitutions giving us an easy recipe to make in a variety of guises.  It good me all fruit with cherries and blueberries or sweet potatoes and pineapple.  This is the place to use your imagination and have fun creating it.

Mango Squash Crisp

1 bag of Butternut squash cubes 
1 - 2 mangoes cut into small pieces ( about the size of the cubes)
½ cup sugar 
2 teaspoons lemon juice 
½ teaspoon cinnamon 

Crumb Topping: 

2½ cup potato starch 
1 cup sugar 
1 egg 
1 cup oil 
4 oz. ground walnuts 

In a 10 inch baking dish, layer mango and squash. Sprinkle with sugar, lemon juice and cinnamon, and toss gently to coat. 

In a separate bowl, combine topping ingredients by hand until it resembles coarse crumbs. Crumble on top of mango and squash and bake at 350' for 1 hour.

Eat and enjoy.

Linked to Full Plate Thursday


  1. I can almost taste your Crisp, it looks delicious! Thanks so much for sharing with Full Plate Thursday and have a wonderful weekend.
    Come Back Soon!
    Miz Helen


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