Springtime Strawberry Lime Mango Crisp (Vegan + GF)



Dear Mom,

If we lived close by, I would make you this strawberry mango crisp for Mother’s Day brunch. It’s pretty, bubbly, and sweet, with many different layers. Just like you. There’s a nutty layer too – wink, wink. (Two teenage girls in the house can do that to a person!) When I think back to my teenage years, I feel guilty about how much I took our relationship for granted. I’m irritated by my former self who thought it was so ‘uncool’ to be seen with my mom at the mall. If I could get those years back, I would’ve proudly walked by your side and invited you more places with me. In my mind, parents were often obstacles to having more fun. I thought you were too cautious and worried about my safety and I couldn’t fully understand why you cared so much. Like that night I was really sick due to some poor choices and you sat beside my bed all night long, not sleeping a single wink, just to make sure that I would be ok. And then you grounded me like you should have. You knew that I wasn’t invincible like I thought I was.

After the teen years, I started to appreciate our relationship more with each passing year until one day it dawned on me that you are one of my best friends. You are one of the first people I share good news with or when I have a problem that needs sorting out. You have this magnetic smile that always makes me feel lucky to witness. I don’t have to worry that you’ll be bitter about my successes or secretly happy about my setbacks. Your love and support is as genuine as it gets.

This Mother’s Day has a new meaning in my life. I now understand why you were so afraid of losing me and why some days it was incredibly hard to let me go. The mother-daughter bond is a complicated one with many ups and downs, but it’s one that I can’t wait to navigate with my own daughter.

With love to you and all the mamas,



5 from 2 reviews

Springtime Strawberry Lime Mango Crisp (Vegan + GF)

Vegan, gluten-free, refined sugar-free, soy-free


Fresh strawberries, buttery mango and tangy lime create a naturally sweet, gooey crisp with a crunchy almond-oat-coconut topping. I love making this crisp in the springtime when mangos and strawberries are at their peak. And when I say "crisp", I really like a crisp topping (which is what you'll find here). Serve it as a healthy weekend breakfast or alongside a brunch. I especially love it after it’s chilled in the fridge overnight – the syrup thickens and the leftovers are irresistible the next morning. To turn it into dessert, add a scoop of ice cream. This recipe is adapted from the Apple Crisp in The Oh She Glows Cookbook.

6-8 servings
Prep Time
Cook time


  • 2 pounds fresh strawberries, hulled and chopped (about 5.5 cups)
  • 2 cups chopped fresh mango (about 3 mangoes)
  • 1 tablespoon arrowroot powder
  • 3 tablespoons coconut sugar (or granulated sugar of choice)
  • 1.5 tablespoons lime zest
  • 1 tablespoon fresh lime juice
  • 1 cup rolled oats, use certified gluten-free if necessary
  • 1 cup thinly sliced almonds
  • 1/3 cup almond meal or almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 1/4 cup pure maple syrup
  • 1/4 cup virgin coconut oil, melted


  1. Preheat oven to 375F. Lightly grease an 8-cup (2 litre) casserole dish.
  2. For the filling: Place the chopped strawberries and mango in a medium bowl and sprinkle the arrowroot powder on top. Toss until the fruit is coated.
  3. Stir in the sugar and zest. Drizzle on the lime juice and lightly toss to combine. Pour the fruit mixture into the prepared dish and spread out evenly.
  4. For the topping: In a medium bowl, stir together the oats, almonds, almond meal/flour, shredded coconut, cinnamon, salt. Pour on the maple syrup and melted coconut oil and stir until combined.
  5. Sprinkle the topping all over the fruit mixture in an even layer.
  6. Cover the dish with foil and poke a couple holes in the foil. Bake for 20 minutes, until the fruit is tender. Remove the foil and bake for another 15 to 20 minutes until the topping is golden and the filling is bubbling up around the sides.
  7. Serve with a scoop of non-dairy vanilla ice cream, coconut whipped cream, or simply on its own. Store in the fridge for 3-4 days.


A couple quick updates:

– New Baby section on the blog

– I’m told that my Steven & Chris cooking segment is finally airing today. Fingers crossed!

Have a lovely weekend.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 44 comments… read them below or add one }

Page 3 of 3«123
josie April 5, 2016


Could I just use my almond meal left over from making almond milk in this recipe?
I can’t eat any grains (oats).

Thanks, Josie


Frédérique Mayer June 8, 2015

Hi, what is the arrowroot powder? Is it absolutely necessary? Can I remplace it by something? Thank you!


Lindsey May 15, 2015
Recipe Rating:

Made this for Mother’s day with a side of non-dairy strawberry ice cream and wow! I couldn’t get over how good it turned out, everyone raved about it and requested I make it again very soon. Thanks for the wonderful recipe!


Ashley January 15, 2015

Mangos are by far my favorite fruit. These flavors remind me so much of running away to Hawaii when I was 15 (long story). Always looking for new, fun and flavorful recipes.



Ellie November 7, 2014
Recipe Rating:

To reduce the calories in this recipe I swapped the oil for 5 dates that I blended into a paste. Also did not include the coconut.

It came out AMAZING. Next time I think I will try reducing the sugars/maple too (gotta lose this weight :) )


Adam Kipp August 8, 2014

My girlfriend loves your blog and this recipe. It is her birthday and I am going to surprise her by making it. Congrats on the baby!


lindzie June 23, 2014

I love to add crushed tapioca to these type of dishes. Cant wait to try this one.


Nicola May 26, 2014

This looks divine! It’s not strawberry season where I am (New Zealand) so I’m going to try it with frozen blueberries instead. Thanks, and keep up the fantastic work!


Stephanie May 24, 2014

Just finished off the last piece of this from the freezer. This was so good, you should consider putting it in your next cookbook! Perfect combination of flavors and textures. Once baked, the mango just melts in your mouth.
The only thing I changed was doubling the starch so it was not runny and it really came together amazingly. Your desserts are all very good, but IMHO, this one is the very best!


Mary May 23, 2014

My 1st post after enjoying Angela’s recipes & all the wisdom I find here constantly! I just made this! Fabulous. The only change is I had big mangoes so used 2. Also, I make fresh almond milk every morning so used really fresh almond flour, still moist with a bit of milk. Hey, that made the crumble topping even RICHER tasting. Really it did. Happy happy pregnancy, Angela!


char eats greens May 18, 2014

It makes me SO happy to know that you’re having a daughter also!! I was always worried that if I didn’t have a girl first, then I’d never have one (just me? haha). I hope Eric’s bought a shot gun already ;) haha (No seriously…Tyler wants one! haha)


Julie May 17, 2014

Congratulations! I have a 2.5 yo girl and a 4 month old baby boy. Being a mama is so great (tiring, but so great). From all I’ve read in you book and on the blog I can tell you will be an amazing mom!


Kathy May 17, 2014

This dessert looks beautiful. One question – do you have any suggestions for making this nut-free?
I hope you are feeling well!!


Holly May 17, 2014

Congrats on baby news :) I look forward to reading about your vegan meal plans throughout pregnancy.

In regards to the recipe, do you recommend anything specifically to sub for almond? My partner has an almond allergy but this dessert is otherwise so him ;)


Beth @ Eat Within Your Means May 13, 2014

Totally late to the party here, but wow, did I tear up reading this post. What a sweet tribute to your mom and a beautiful way to announce your news. I remember the moment I was finding out I was having a girl. There’s nothing like it. Congratulations and Happy Belated Mother’s Day! :)


Melanie May 13, 2014

I made this on Sunday for Mother’s Day and it was an absolute hit! My mom adored it (and so did I!). Even my dad liked it, and he usually sticks his nose up at anything “vegan” or “gluten-free”. The only thing I noticed was that it was very watery, but that was probably because I skipped the arrowroot powder since I didn’t have any. I wouldn’t suggest skipping that or alternatively I would suggest using cornstarch to thicken the mixture a little. Otherwise, it was absolutely fabulous, especially when I topped it with whipped coconut cream :)


Ashley May 13, 2014

I already knew with the announcement on FB but I just re-read this and caught the “daughter” part. Continually excited for you guys. xo


Lori May 12, 2014

Made this crisp for myself for Mother’s Day! Just enjoyed some cold leftovers on top of plain yogurt. Fabulous!


Ella May 11, 2014

Hey Angela, I made this yesterday for breakfast today (Mother’s Day) so it could sit in the fridge before serving. My mom was in love! Served it with some Coconut Bliss Island Vanilla ice cream. A huge hit! Thinking about subbing the mango for rhubarb and lime for lemon in a future attempt (per others’ comments). Thanks for the recipe!


Molly May 8, 2014

Congratulations on having a girl! My mom and I made the apple crumble from your book yesterday and it was delicious :)


Mindy May 8, 2014

Congrats on the baby girl! Thank you for sharing that sweet letter to your mom. It brought tears and a few smiles as I remembered a few groundings I received myself. (Back before I ever knew just how much I would come to appreciate my mom.)

This recipe is amazing. I think I ate it for 3 meals in a row. Yikes! Very good, Thank you!


Shannon O. May 8, 2014

Congrats, Angela! There were definitely a few tough years (Isn’t being a teenager fun?) but now I’m proud to call my mom my best friend. I just know that you’re going to be a wonderful momma; your future daughter is one very lucky little girl.
This recipe just felt so right to me. I enjoyed it for breakfast this morning with a dollop of your whipped coconut cream, and I can’t wait to make it for my mom the next time I see her. Thanks, as always, for the inspiration!


Andrea May 8, 2014

I can’t wait to make this for Mother’s Day brunch. I don’t have and have never used arrowroot powder. Do you think cornstarch would be a good sub? Thanks!


Britt @Better Living XoXo May 7, 2014

Congrats on the baby girl!! :)
She will be so sweet just like your recipes! :)


Mary May 7, 2014

This was absolutely beautiful! Congratulations!


Linda @ Veganosity May 7, 2014

YUM! I just used one of my mangos in a coconut rice dish today, which was incredible. I have one more that needs to be eaten pronto. I’ll have to give this a try in the morning. Thankfully, I have some organic strawberries in my fridge. Thanks for the great recipe idea.


Lisa May 7, 2014

Hi Angela! Very happy for you!!! one question…if i made this crisp tonight for dinner tomorrow, would it have to be refrigerated? i’m trying to keep the crispyness if that makes sense..


Robin May 19, 2014

Hi! I would recommend refrigerating it. Unlike baked goods like breads/muffins, this is probably one to refrigerate. If you’d like to reheat/re-crisp it, stick it back in the oven until heated through, and then broil for 2-3 minutes (keeping a close eye) until the topping crisps up again. Worked great for me!


Molly May 7, 2014

What a lovely letter. I would LOVE to make this crisp for a Mother’s Day brunch, but I am having trouble finding a few of the ingredients. I currently live in Brazil and specialty flours and nuts can be hard to come by, or sometimes just not knowing the translation of a name can make it difficult. So, I am wondering if:
I can use honey instead of maple syrup?
Is there a more common substitute for arrowroot powder?
Can I use wheat flour instead of almond flour?

Thank you.


Robin May 19, 2014

I recently made this crisp (and have made plenty of fruit tarts/crisps in the past) so I thought I’d offer my knowledge!

Yes, you can use honey if you prefer. Use maple, agave, or even coconut nectar for a vegan version.
Cornstarch can replace the arrowroot. I’ve used both with great results. I tend to use arrowroot in baking and cornstarch in cooking, but they’re basically interchangeable.
Wheat flour works just as well instead of almond. I used oat flour in this crisp. Any neutral tasting flour (oat, wheat, spelt, etc) will be fine.

Best of luck! I highly recommend this crisp. The lime is an incredible, and essential, component! Yum!


Molly May 21, 2014

Thank you so much Robin! I’ll try this out.


Michelle @LALLnutrition May 7, 2014

Awe what a sweet letter and the crisp looks delish! Congratulations on the baby girl, I’m sure it must be amazing to be pregnant with Mother’s day on the way. I’m so glad you can look back at your relationship with your mother and hope to have that with your own daughter. I can’t wait to be pregnant – it is such a beautiful process!


Rebecca May 6, 2014

Angela, I made this last night but subbed the mango for rhubarb and my kids ate it up (and so did I of course). They requested it for breakfast, which I happily dished out! Great recipe.


Jaime May 6, 2014

I want to devour this now…and I kinda LOVE your spoon! Great pics :)


Meg May 6, 2014

Congrats to both of you on your baby girl! I love subtle reveals like the one in this post. I can’t even imagine how much the meaning of Mother’s Day must have changed this year. All the best and a DELICIOUS-looking recipe! I need to get on this…after I bake some brownies :)


Leigh A. May 6, 2014

Hi Ange, I could not be happier for you and Eric. I still remember the first time you set eyes on him in English class…the rest is history!

I made the crisp last night and it turned out absolutly amazing. My boyfriend has a nut alergy so I omitted the almonds and used whole wheat flour instead almond flour and it turned out perfectly!


Jennie Edstrom May 6, 2014

Been following the blog for a while and absolutely inspired by the recipes as I’ve had to evolve my diet! This post moved me, so I had to write to say congratulations! You and your mom sound lucky to have each other and it will likely be the same with you and your little one!

If you are still looking for some good prenatal dvd’s for exercise, check out Blooma’s Prenatal am/pm dvd. Blooma is a prenatal/postnatal yoga studio in Minneapolis. I teach yoga there and so many moms here feel so fortunate to have the support of this place in our community. You will feel the love through the dvd. :)



Jane May 6, 2014

Congratulations Angela! I see in Saturday’s Globe and Mail that your cookbook is #1 on their top 10 list of cookbook/food books. I made your favorite veggie burgers last night and they are delicious!


Angela (Oh She Glows) May 6, 2014

Thanks for your congrats! I forgot to pick up a copy…oops!
Glad you enjoyed the veggie burgers :)


Cait May 5, 2014

Angela, that was beautiful. So is the Strawberry Lime Mango Crisp. Congrats!


Habitat for Herbivores May 5, 2014

This looks delicious! I can’t wait to try it out. I’ve been having so much fun trying out the Oh She Glows cookbook recipes that I haven’t been able to keep up with the blog recipes as much as I’d like! I think I’ll try to make this one sometime this week to get me started :D


Amber @ Slim Pickin's Kitchen May 5, 2014

Aww! This brought tears to my eyes. This is my first mother’s day, well, kinda first as a mom (I was in your same shoes last year w/ my little one on the way), and your life really does have a completely different meaning once you understand a mother’s love. I cringe at how I must’ve made my mom feel during my teen years. I try to apologize to her now on a daily basis ;)


Amy L. May 5, 2014

What a great post! Such a nice letter and such happy news – a baby girl! Congrats!

Can’t wait to try this recipe.


Norma May 5, 2014

Two of my favorite fruits – can’t wait to try this. Your letter to your mama is pure loveliness!


Leave a Comment

Previous post:

Next post: