Warm chai spices, tangy blueberries and sweet mango come together under a crispy oat topping in this Chai Mango Blueberry Crisp. It’s an unexpected but delightful dessert for cooler days — easy to make with frozen fruit and full of comforting fall flavor.
I found a forgotten bag of frozen mango while cleaning out the freezer ahead of a move and immediately thought a crisp would be the perfect way to use it. I wanted to warm the fruit up with chai spices, but I didn’t have quite enough mango to fill my 9×9 dish. A second trip through the freezer uncovered some blueberries, which I tossed in to stretch the filling.
At first the combination seemed unusual, but the result was excellent. The chai spices deepen the fruit’s flavor without overpowering it, and the pairing of mango’s tropical sweetness with the tart pop of blueberries is unexpectedly balanced. This crisp isn’t oversweet, and the oat-butter topping bakes up golden and crunchy — perfect with a scoop of vanilla ice cream or a spoonful of plain yogurt.
I happily ate this as an afternoon snack, for dessert after dinner, and again for breakfast the next day. Because it’s made with frozen fruit and simple pantry ingredients, it’s a great recipe to keep in your repertoire when you want a quick, cozy dessert.
Why you’re going to love this!
- Made from frozen fruit, so it’s easy to prepare anytime you have mango and blueberries on hand.
- Chai spices add warm, autumnal depth that pairs beautifully with the fruit.
- Moderately sweet — satisfying without being cloying.
How to make it
Begin by thawing the frozen fruit. I speed this up by using the microwave defrost setting for a few minutes, but you can also thaw overnight in the refrigerator. In a medium bowl, combine the thawed diced mango and blueberries with sugar, lemon juice, and the chai spices (cinnamon, cardamom, allspice, cloves, and ginger). Stir thoroughly, then add the cornstarch and mix until the fruit is evenly coated.
Pour the filling into a greased 9×9 baking dish and set aside. In a separate bowl, mix the flour, rolled oats and brown sugar for the topping. Add cold cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs and the butter is distributed in pea-sized pieces.
Evenly sprinkle the oat crumble over the fruit filling.
Bake in a preheated 350°F (175°C) oven for 35–40 minutes, until the topping is golden brown and the filling is bubbling around the edges. Allow the crisp to cool for a few minutes before serving warm.
Tips & Tricks
The spice amounts listed are intentionally mild for a subtle chai note. If you prefer a stronger chai flavor, feel free to increase the spices (especially cinnamon and cardamom) to taste. Use cold butter for the topping so it bakes up crisp and flaky. If your fruit releases a lot of liquid, a little extra cornstarch (an additional 1/2 tablespoon) will help thicken the filling.
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Chai Mango Blueberry Crisp
Chai-seasoned mango and blueberries baked under a crisp oat topping.
Equipment
- 9 x 9 baking dish
Ingredients
Filling
- 4 cups frozen diced mango, thawed
- 1.5 cups blueberries, thawed
- 2 Tablespoons sugar
- 2 Tablespoons lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon cardamom
- 1/8 teaspoon cloves
- 3/4 teaspoon ginger
- 1.5 Tablespoons cornstarch
Topping
- 3/4 cup flour
- 3/4 cup rolled oats
- 1/2 cup butter, cubed
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 baking dish.
- In a medium bowl, combine the diced mango and blueberries with sugar, lemon juice, cinnamon, cardamom, allspice, ginger, and cloves. Toss to combine, then stir in the cornstarch until evenly distributed.
- Transfer the fruit mixture to the prepared baking dish and spread into an even layer.
- In a separate bowl, mix the flour, rolled oats, and brown sugar. Add the cubed butter and use a pastry cutter or your fingers to work the butter in until the mixture is crumbly and the butter is distributed in small pieces.
- Sprinkle the topping evenly over the fruit filling.
- Bake for 35–40 minutes, until the topping is golden and the filling is bubbling. Let cool slightly before serving warm.
Nutrition
*Nutritional information is an estimate and may not be 100% accurate.