Isha Yoga Center's Mango Coconut Crisp

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 rolled out fresh naan bread. She stirred boiling pots on the stove and folded samosas for our dining pleasure and I felt something stir in my soul. It was a longing to know how to do what she was doing. It was a long time before I satisfied that desire but the universe delivered the ability I sought with its usual panache – a loving Indian cooking mentor in Noorbanu Nimji, seven trips to India now and this new adventure with Pauli-Ann.

I had brought a massive sourdough chocolate cake that I had made 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 enjoyed my cake but I’m sure they were also being polite. It was not something they would ever crave.

For me, with the big bowl of sliced mango, it was an instant and indelible love affair since the first whiff of their sweet nectar floated up to meet me as I took my first bite. Not expecting it, their juiciness dribbled down my chin, and I sat there smiling broadly. You might imagine how happy my friends were 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 for mango season and enjoy the miracle of a tree that can take earth and turn it into this sweet delight. When I saw this recipe, I made it and served it 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.


Isha’s Coconut Mango Crisp Recipe

Yields
6 servings

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.

This recipes is from A Taste of Well-Being – Sadhguru’s Insights for your Gastronomics and is used with permission.

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

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

    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

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