My poor little guy has been sick so we have been housebound for the last few days. I have not made my usual four trips to the grocery store or produce market this week. It is a wet rainy day in NJ, unlike the 90 degree weather we had earlier this week. I wanted to make a nice comforting desert and I always keep frozen fruit in the freezer. One of my favorites is Trader Joe’s frozen mango. For some reason, my husband likes Trader Joe’s mango better than fresh. Have you ever noticed that mango sometimes have a pine type of taste? Well this frozen one doesn’t.
This mango is so easy to use. Just defrost it and there is no peeling, cutting or chopping. I could eat the whole bag myself. If you really love fresh mango, then go ahead and use that instead. How great do these bowls of mango look?
To top off the crisps, I used Oikos Greek Yogurt. It is a fat free organic yogurt made by Stonyfield Farms. It is so thick, rich and creamy that you would never believe it is fat free. This was the perfect comfort food for today.
Now I haven’t forgotten about the giveaway. So drum roll please………..the three winners are…..
Congrats to the winners! Please email me your address and I will get your baskets out. Have a great weekend everyone!
Mini Mango Crisps with Greek Yogurt
2 cups peeled, chopped mango
4 TBS sugar, divided
4 TBS old fashioned oats
1 TBS flour
1/2 tsp cinnamon
2 TBS chopped pecans
a pinch of sea salt
1 TBS melted butter
1 container (5 to 6 oz) vanilla Greek yogurt
Preheat oven to 350 degrees. In a small bowl, mix mango and 2 TBS sugar. In another small bowl, mix the remaining 2 TB sugar, oats, flour, cinnamon, pecans and salt. Mix well and then stir in the butter until mixture is coated. Divide the mango up and place in 4 (6 oz) ramekins. Evenly top with oat mixture. Bake for about 30 minutes or until mixture bubbles and topping is golden. Cool for 15 minutes then serve with yogurt.