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Looking for a quick, healthy, gluten free dessert? This easy crisp recipe from Senegalese chef Pierre Thiam is just the thing. Toss diced mangoes with almond flour to soak up the juices when they bake and blanket the fruit with a light, not-too-sweet topping of slivered almonds and Yolele African fonio.
Reprinted with permission from Yolele Foods. Photograph copyright © 2017 Evan Sung for Yolele Foods.
Preheat oven to 350 degrees.
Add diced mangoes to a medium-sized baking dish. Sprinkle almond flour on top then toss to evenly coat. Drizzle in lemon juice then set aside.
In a separate bowl add fonio, brown sugar, almond flour, sliced almonds and cinnamon, then stir together with a fork. Cut butter into cubes then add to the mixture and use your fingers to combine ingredients until crumbly.
Sprinkle on top of the mango then bake for 25-30 minutes or until crisp is golden brown and mangoes are bubbly. Check crisp halfway through – if topping is browning too fast, cover baking pan with foil for the remainder of the baking time.
Let crisp cool for 15 minutes before serving.
