Springtime Strawberry Lime Mango Crisp (Vegan + GF)

by Angela (Oh She Glows) on May 2, 2014


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.

Nutrition Information

Serving Size 1 of 8 servings | Calories 330 calories | Total Fat 18 grams
Saturated Fat 8 grams | Sodium 75 milligrams | Total Carbohydrates 40 grams
Fiber 7 grams | Sugar 23 grams | Protein 6 grams
* Nutrition data is approximate and is for informational purposes only.

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, Facebook, Twitter, and Pinterest

Previous Posts

{ 140 comments… read them below or add one }

Shady May 2, 2014 at 7:55 am

It’s a girl! Congratulations!


Julia May 2, 2014 at 8:05 am

A GIRL! Congrats Angela!!!


Abby @ The Frosted Vegan May 2, 2014 at 8:09 am

Love this letter to your mama! Crazy to think you will be a mom this time next year! : )


laura May 2, 2014 at 8:10 am

This is the most understated gender reveal I’ve seen on the internets…nice work, Angela! Simple, beautiful, and so sweet. Congratulations!

I also have a question I’ve been wondering about…is your husband vegan? Most of the men I’ve date have not been vegetarian, and I always wonder how that all works out in a marriage. Will you raise your child as vegan?


Angela May 2, 2014 at 8:17 am

Thank you Laura!
Eric isn’t vegan, but a large amount of what he eats is plant-based. Our child will be raised with a mix of both our diets most likely.


Annie May 6, 2014 at 10:32 am

I have the opposite problem – my boyfriend is vegetarian and i’m not. I love everything plant based and have absolutely no problem eating meatless/fishless meals but whenever I want to indulge in let’s say a good piece of steak I feel guilty! He says he doesn’t mind and doesn’t want to impose his way of eating on me but still, I find it a bit awkward at times!

Ps: congratulations, i’m so happy for you guys. I’m sure you’ll be wonderful parents!


Jodi May 13, 2014 at 6:55 pm

This would be a much appreciated topic to read your thoughts on! I struggle with this and wonder what my future child will eat.


Alicia May 2, 2014 at 8:13 am

What a sweet post :) I don’t know if it was your intention but you did let the baby’s sex slip. Congratulations and I hope you continue to have a healthy pregnancy!


hilary May 2, 2014 at 8:13 am

Yay for a girl!! So excited for you!! Heartfelt congratulations xx


Dainey May 2, 2014 at 8:16 am

Yay a girl!!!! Congratulations!!!!! When my daughter came into the world there was a bond there that was so amazing and tender that I delight in it every day. You have so many exciting and wonderful things on your horizon, congrats again.


Heather May 2, 2014 at 8:24 am

Can you do this with frozen fruit? I have bags of frozen fruit from Costco in the freezer and this sounds sooooo good I could make it right now:)!!

Thanks for all you do. Love the cookbook.


Angela (Oh She Glows) May 2, 2014 at 8:41 am

You might be able to – I would probably thaw the the fruit and drain off the excess water before baking though :)


Ceara @ Ceara's Kitchen May 2, 2014 at 8:26 am

What a beautiful post – I can relate to this so much and would do almost anything to be able to fly home for the weekend to spend Mother’s Day with my mama! Congratulations on the exciting news – a girl!! How exciting :) Also, this springtime strawberry lime mango crisp looks fantastic – I am very excited to try it this summer! I like how you made a healthy and gluten-free crumble (which is my favourite part!). Pinned and have a wonderful weekend :)


Brynn May 2, 2014 at 8:32 am

Lime is just an awesome update to a crisp! I love the idea of fresh citrus with baked goods.


Katie B May 2, 2014 at 8:36 am

A girl!!! Yay!!
This was a beautiful post and wishing you a wonderful early first Mothers Day =D
Now I’m off to make this dish!


Tina Muir May 2, 2014 at 8:38 am

Awwww how very exciting! I am sure she is going to be beautiful and a wonderful person. What a great role model she will have to look up to :)

This crisp sounds delightful, what a perfect summer dessert! I will definitely be making this to enjoy after my half marathon. I am afraid I would not be able to stop eating it if I made it right now!


Catherine @ foodiecology May 2, 2014 at 8:39 am

Oh dear, maybe it’s my pregnancy hormones (or the beauty and simplicity of the letter), but I’m a little teary-eyed at my desk!
Mothers are truly our best friends, and it really is a shame how long it takes us stubborn girls to realize it!
Congratulations on your sure-to-be-beautiful baby girl (and what a perfect way to share the news)!


joanna May 2, 2014 at 8:40 am

Yay for girls! I’m so happy for you. I’d be curious to know how/if your diet has changed while being pregnant and also if you plan on raising your daughter vegan.


Angela (Oh She Glows) May 2, 2014 at 2:04 pm

Hi Joanna, It hasn’t changed that much apart from taking extra vitamins and getting more protein (something I will write about in the baby section shortly).


Kelli @ The Corner Kitchen May 2, 2014 at 8:45 am

A beautiful post and a beautiful dessert! Congratulations!!


Allison May 2, 2014 at 8:47 am

Yay! Little Girls are the best! (although if I had a boy i’m sure i’d say little boys are the best :-)) And I agree with your post – I can only now see how hard it is to let your babies grow up and leave the nest. Looking forward to seeing some baby food recipes in about a year!


Kristina May 2, 2014 at 8:52 am

And now I am all teary-eyed :) I am so happy for you both! Truly truly wonderful news… my daughter is 2 and I had no idea I could love anyone as much as I love her. Your heart and Eric’s will grow bigger by the day – it is *the* most amazing feeling ever!

Enjoy the ride :)

/Kristina from Sweden.


Angela (Oh She Glows) May 2, 2014 at 2:05 pm

So sweet :) Thanks for sharing Kristina!


Georgina May 2, 2014 at 8:53 am

I really like the red and orange colour combination :) very visual.

Georgina x


Lisa May 2, 2014 at 8:58 am

Ooh – love this crisp! Light and perfect for spring and summer. What a sweet note and theme for today’s post, too :) Congrats on having a baby girl!!


Danielle May 2, 2014 at 8:59 am

A girl! Congrats!! :)


Emily @ It Comes Naturally Blog May 2, 2014 at 9:26 am

Lovely – in the UK we celebrated Mothers Day at the end of March. :-)


Tara May 2, 2014 at 9:33 am

I love your recipes and am excited to try this one!! I write a nutrition and health blog nudemushroom.com. My post today I will be mentioning your recipe and your blog:) Thanks for being so inspiring!!


Vicky May 2, 2014 at 9:45 am

Congratulations!!!! Such a sweet post and a great way to reveal the sex of the baby. I was just wondering if you’ll be doing a post anytime soon about having a vegan pregnancy? What does your daily meal plan look like? As a fellow vegan planning on a family one day, this would be greatly appreciated. Congratulations again :)


Angela (Oh She Glows) May 2, 2014 at 2:06 pm

Hi Vicky, I hope to touch on some of these topics in my baby section over the coming months. I have a post in the works on the vitamins coming fairly soon.


Giovanna May 2, 2014 at 9:58 am

It’s a girl! Congratulations!, your letter touches all mamas hearts.


Katrina @ Warm Vanilla Sugar May 2, 2014 at 10:05 am

This looks flipping unreal!! Love the mangos in there!


Angela (Oh She Glows) May 2, 2014 at 10:09 am

Thanks for the congrats you guys!


Ashley @ Blissful Basil May 2, 2014 at 10:18 am

Congratulations on the news of your baby girl! Such a lovely way to honor you mom, as well. I feel so similarly. Moms are very special people!

Also, this crisp looks AMAZING!


Alex @ Kenzie Life May 2, 2014 at 10:30 am

Aww a little girl!! Congratulations Angela! I’m so happy for you :) I’m also glad you added a baby section! And this strawberry lime mango crisp looks amazing. I’m definitely making it next week!


TJ May 2, 2014 at 10:32 am

Congrats on your Angela on the news of your little girl! I must say, this letter to your mom brought tears to my eyes and it really hit home with me and my relationship with my mom. Thanks so much for sharing !


Angela (Oh She Glows) May 2, 2014 at 2:07 pm

I’m glad it resonated with you TJ :)


Sonya May 2, 2014 at 10:33 am

What a beautiful letter, and how timely with the news that you will be mother to a daughter yourself. Congratulations! I have followed your blog for a long time & the genuineness you describe in your mother is how I imagine you as well. You & your husband will make great parents to this lucky baby :)


Chelsea @ BigBitesLittleBudget May 2, 2014 at 10:33 am

I absolutely love fruit crisps! That looks diving and perfect for a mother’s day brunch. Congrats on your sweet baby girl. What great news.


Delilah May 2, 2014 at 11:03 am

I love the open letter you wrote to your mother! It’s very touching and well-written. Nothing is more special than literature written from your own heart. I sort of teared up feeling all the love from it. Happy early Mother’s Day to you!


emily May 2, 2014 at 11:05 am

What a beautiful post – it totally made me tear up! You are such a talented writer & talented cook. Happy Mother’s Day. :)


Jessica May 2, 2014 at 11:20 am

When I read your letter, I wasn’t sure if you were referring to your “someday” daughter or giving everyone a subtle hint. :) Congrats on your baby girl and I can’t wait to make this crisp – your food photography always does this to me!


Lauren May 2, 2014 at 11:23 am

What a lovely tribute to your Mom! I am so into crisps and strawberries right now. Plus I have breakfast guests tomorrow so this will be perfect! I already made your doughnuts from the cookbook for road trip snacks. They are so freaking good!


Andrea Muzzatti May 2, 2014 at 11:26 am

Love the gender reveal. Congratulations!!!


Amelia May 2, 2014 at 11:57 am

Oh Angela, congratulations to you and Eric!!! Sweet baby girl :) I had this instinct that it would be a baby girl.


Caitlin May 2, 2014 at 12:13 pm

i could have written this exact post for my mom. so beautiful. and congrats on the little lady. i knew it ;)


shana May 2, 2014 at 12:24 pm

Hi there, this recipe looks great! Wondering if there’s any way to make the crust crispy without the oil? I’m oil-free. Thanks!


Angela (Oh She Glows) May 2, 2014 at 2:08 pm

To be honest, I haven’t tried it without the oil so not entirely sure. The real crispy part comes mostly from the sliced almonds though so you might be ok re-working it.


Laura May 11, 2014 at 8:16 am

you could try some unsweetened applesauce…


Amy June 24, 2014 at 10:35 pm

This was incredibly good and my entire family (including those who don’t like cooked fruit desserts) loved it. Instead of oil, I stirred in a few long squirts of coconut cooking spray into the topping before spreading it on the fruit and it came out great – nobody missed the oil.


Shelby May 2, 2014 at 12:40 pm

This made me tear up! Moms truly are the best. And that crisp looks delicious.


Polly @ Tasty Food Project May 2, 2014 at 12:51 pm

The letter to your mom is so touching!

And this strawberry lime mango crisp looks amazing!


Carie May 2, 2014 at 1:25 pm

A girl! Congratulations to you and Eric! This post was so touching. I can relate to the relationship you have with your mom. For me, it was with my grandmother, but we experienced similar ups and downs before I realized how close we were. I teared up a bit reading this. You have such a knack for writing, Angela!
The recipe looks delicious. I love the idea of springtime flavors in a dish that’s typically more fall-based.


ali janine May 2, 2014 at 1:46 pm

A girl!!! Congrats!!


Liz May 2, 2014 at 2:08 pm

Aw this was a beautiful post, congratulations! That’s so exciting she’s a girl! And of course the recipe looks delicious as always (:


Angela (Oh She Glows) May 2, 2014 at 2:09 pm

Thank you guys for your lovely comments! xo


Averie @ Averie Cooks May 2, 2014 at 2:13 pm

Angela this is so gorgeous! The strawberry with the lime, the juicyness, and the crispy crumbles, and that awesome Emile Henry baking dish (I think, right?) – the color just pops and brings it to life!

And you are going to love having a baby girl…I cannot imagine my life without my daughter. Best gift of my life, past, present or future :)


Krista @ Joyful Healthy Eats May 2, 2014 at 2:22 pm

Such a sweet letter to your mama, fun post. But love love love the recipe, I was just thinking I want to make a strawberry crisp the other day. Need to make this asap! Pinned.


Chicago Jogger May 2, 2014 at 2:32 pm

This looks divine! Sending this post to my mom today <3


Lisa May 2, 2014 at 2:54 pm

That is so beautiful, and a huge congratulations on your baby GIRL!!! I am so happy for you.


Alex Caspero MA,RD (@delishknowledge) May 2, 2014 at 3:52 pm

It’s a girl! Congrats! What a sweet letter and the perfect way to reveal the gender :) Enjoy this time! Can’t wait try the crisp, especially with mango! Yum.


Emily May 2, 2014 at 4:23 pm

Ahhhh….Congratulations on your baby girl! She is already so lucky to have a momma like you. (:

And, of course, this recipe looks phenomenal. Perfect for spring and summer. Thank you for sharing! xoxo



[email protected] May 2, 2014 at 5:17 pm

ah this looks too good! My mom would love this!


Angela @ Eat Spin Run Repeat May 2, 2014 at 5:28 pm

Oooooh you’re having a girl!!!! I’m so so so happy for you Ange! It must be so unbelievably exciting to think that this time next year, you’ll be having your first mother’s day. On another note, this looks phenomenal. I can’t wait to give it a try!


Mindy May 2, 2014 at 6:16 pm

This post made me get a little teary. Just too sweet… Congratulations Angela!


Charmaine May 2, 2014 at 8:28 pm

This looks sooo delicious. I must try it!
Thank you for sharing this post.

Please visit my blog as well: lulusandtiffanyblues.wordpress.com/


Belén Morales Ferrer May 2, 2014 at 9:28 pm

I love what you said to your mom there, it’s so beautiful and honest, and it touched me because I’m a teenager, well, I’m 18 (I can’t believe how fast time goes by) But this made me realize that I can’t waste time to tell my mom how much I love her, everyday. How grateful I am for all the nights she has spent beside my bed, taking care of me, as your mom. I’ve thought a lot of time that she is my best friend. I’ll cook something like this for her next weekend. Thank you Angela, and congratulations for your baby! I’m sure you’ll be an amazing mom!!


Natalie May 2, 2014 at 9:56 pm

A girl! Congratulations! Beautiful letter. I too wish I could get back my sulky tenge years where I didn’t want to be seen with my mom! Now, she is my best friend!


[email protected] May 2, 2014 at 11:26 pm

Awww that’s so heart touching!


Heidi Kokborg May 3, 2014 at 1:27 am

A girl!! Congrats to both of you. You must me over the moon. I am so happy for you. And your letter to your mom touch my heart.

The breakfast looks devine. Have to go and buy some mangoes this weekend :)


healing May 3, 2014 at 6:55 am

I guess I have a different experience my mother is a obsessive pathological narcississt who im no contact with. i did not tear up far from it…haha


Audrey May 3, 2014 at 9:26 am

Hi there, could I replace the almond meal/flour with regular flour or does it have a specific property that requires it in this recipe?
Thank you!


mochi May 3, 2014 at 9:28 am

Nice to hear you will have a girl soon. I felt so touching about your letter to your mom, that’s what I would say, but I haven’t got the chance to tell her anymore!
Happy mother’s day!


healing May 3, 2014 at 9:34 am

my mother is the type of “women ” who has Munchausen by proxy syndrome  gives her children cptsd. true story …. Angela I still wanted to post even thou its not the kind of comment you feel is not the “Energy” of osg , you shared your experience and that’s why women are attracted to ur blog we both no that. sorry if you feel my childhood cheapened your brilliant letter. Ps. I did make my comment pg for you.


Hayley May 3, 2014 at 9:37 am

Oooh! Congrats Angela and Eric! How exciting! My son was born October last year and reading about your journey is bringing back all sorts of pleasant memories and emotions. Yes, I even look back at the nausea with a smile as it meant my little boy was growing and is here with me today. It’s all worth it!


Tammy May 3, 2014 at 10:54 am

Congratulations! Beautiful letter, subtle reveal, and thank you for sharing. I hope you and your Mom have a wonderful Mother’s Day!
Recipe looks delish too! :)


Lisa May 3, 2014 at 12:33 pm

Great post. It looks delish
L x


kimmythevegan May 3, 2014 at 9:52 pm

This looks super delicious – perfect for a Mother’s Day Brunch indeed.
This is such a sweet note to your mom =)
Happy Early Mother’s Day to you Angela!!!


Magda May 3, 2014 at 10:11 pm

What a beautiful post!
I’m planning on making this recipe for Mother’s Day brunch. Can I substitute the Almond Flour for Coconut Flour?


Karen May 3, 2014 at 11:10 pm

A baby girl! <3 Congratulations!!!!! May God bless you all. Always.


Thomas @ Top Adjustable Set Reviews May 3, 2014 at 11:27 pm

Wow that looks good. Im glad its GF I cant wait to try it!


John Harris @ Shortcut Workouts May 4, 2014 at 4:54 am

This really is a next level Müsli!


Maria May 4, 2014 at 6:43 am

It’s a girl!!! Congratulations!


Medeja May 4, 2014 at 6:53 am

What a delicious thing for breakfast. Mango and strawberry sounds like very yummy combination!


Lori May 4, 2014 at 7:06 am

Congratulations!!! I have two girls of my own and I am very thankful for them!! They are pure joy!!! Your post was beautiful and made me cry this morning!!! God bless our mothers for all they gave us and went thru with us!!!LOL! Hopefully our payback will be easier;) LOL


Allison May 4, 2014 at 7:08 am

I often jump right to your recipe, but this morning I took the time to read your post. Congrats to you and your husband. I am not just teary-eyed but silently weeping. I too have a great relationship with my mother, but struggle daily with raising two teenage girls. You’ve given me a much needed reminder that it’s just a phase some girls go through. Thank you and my advise, reread your post in 16-17 years! Now I’m checking pantry cause I must make this crisp!


suzanne May 4, 2014 at 9:35 am

Beautiful post Angela – and how exciting that next year you will have a little one to call you mommy (well, maybe she won’t be saying it yet…but soon!).
Wanted to let you know I made the roasted potato and asparagus dish for a get together with friends last night – it was a hit! So delicious! I used purple potatoes as that is what I had and had no mustard seed but subbed ground mustard – it worked great. Thanks again for a yummy meal :-)
Now I need it to warm up around here so I can feel like making this crisp – it looks delicious but the weather makes me want fall/winter things still :-(


Nancy Rice May 4, 2014 at 7:01 pm

Hi Angela-
Congrats on your baby being a girl! So exciting.
I made this recipe and I love it. I was just wondering if there was any way to keep it fresh longer than 2 days…

Thanks! :)


Kathy Sturr of the Violet Fern May 5, 2014 at 8:51 am

Oh, this looks so delicious! And now I want to make it for my Mom. I just had to tell you we love your new cookbook and that my new favorite breakfast is the savory oatmeal! I used to love a veggie omelette but your oatmeal recipe is now my new love. We like the tofu scramble with avocado toast weekends, too. Everything we have made so far is oh so good!


Gourmet Getaways May 5, 2014 at 9:00 am

I can eat this for brekkie, snack and midnight snack ;)! Fresh and healthy! Btw, that was one sweet note to your mom :).

Gourmet Getaways


Catherine @ Chocolate & Vegetables May 5, 2014 at 9:33 am

What a sweet post (and a sweet looking recipe).


Norma May 5, 2014 at 9:42 am

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


Amy L. May 5, 2014 at 10:06 am

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

Can’t wait to try this recipe.


Amber @ Slim Pickin's Kitchen May 5, 2014 at 11:46 am

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 ;)


Habitat for Herbivores May 5, 2014 at 12:53 pm

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


Cait May 5, 2014 at 2:11 pm

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


Jane May 6, 2014 at 7:16 am

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 at 10:34 am

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


Jennie Edstrom May 6, 2014 at 8:19 am

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. :)



Leigh A. May 6, 2014 at 8:19 am

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!


Meg May 6, 2014 at 10:31 am

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 :)


Jaime May 6, 2014 at 10:56 am

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


Rebecca May 6, 2014 at 11:13 am

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.


Michelle @LALLnutrition May 7, 2014 at 10:57 am

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!


Molly May 7, 2014 at 12:32 pm

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 at 1:00 pm

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 at 6:07 am

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


Lisa May 7, 2014 at 4:47 pm

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 at 1:02 pm

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!


Linda @ Veganosity May 7, 2014 at 6:02 pm

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.


Mary May 7, 2014 at 8:07 pm

This was absolutely beautiful! Congratulations!


Britt @Better Living XoXo May 7, 2014 at 9:53 pm

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


Andrea May 8, 2014 at 2:01 pm

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!


Shannon O. May 8, 2014 at 5:09 pm

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!


Mindy May 8, 2014 at 7:21 pm

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!


Molly May 8, 2014 at 9:28 pm

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


Ella May 11, 2014 at 3:06 pm

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!


Lori May 12, 2014 at 1:20 pm

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


Ashley May 13, 2014 at 11:17 am

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


Melanie May 13, 2014 at 5:04 pm

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 :)


Beth @ Eat Within Your Means May 13, 2014 at 6:26 pm

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! :)


Holly May 17, 2014 at 9:19 am

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 ;)


Kathy May 17, 2014 at 5:48 pm

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


Julie May 17, 2014 at 8:08 pm

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!


char eats greens May 18, 2014 at 9:17 am

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)


Mary May 23, 2014 at 5:50 pm

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!


Stephanie May 24, 2014 at 2:15 pm

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!


Nicola May 26, 2014 at 3:54 am

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!


lindzie June 23, 2014 at 10:34 pm

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


Adam Kipp August 8, 2014 at 4:09 pm

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!


Ellie November 7, 2014 at 2:40 pm
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 :) )


Ashley January 15, 2015 at 3:34 pm

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.



Lindsey May 15, 2015 at 12:35 pm
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!


Frédérique Mayer June 8, 2015 at 8:16 pm

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


josie April 5, 2016 at 11:58 am


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


Sandra June 8, 2018 at 4:52 am

This was phenomenal! Sweet and zesty, soft and cruchy. Thanks again!


Angela (Oh She Glows) June 8, 2018 at 1:06 pm

Thanks Sandra! So glad it was a hit :)


Candice July 8, 2020 at 9:41 pm

O….M….G…….WOW!!!! I made this today and ate it with a scoop of sugar free coconut icecream, and oh my goodness, I am in HEAVEN!!!!!! I recently changed from vegetarian to vegan for my weight loss and I was getting ready to give up till I found out about you thank youuuu! This recipe was awesome..instead of coconut sugar, I used 2 tbsps of maple syrup in the filling to go a little lighter on the sugar since the mango was already sweet. I don’t know how much to thank you I want to cry. I never knew that being vegan could be exciting too. I will be doing many of your recipes for my weight loss journey. Also I read your entire story and it brought me to tears, reminds me of myself and pushes me to stop doing things that stress me and starting to go more for the things that I love and am skilled in!! You ROCK!!


Angela (Oh She Glows) July 29, 2020 at 10:12 am

Awww thank you SO much Candice! Your kindness is so appreciated and I’m so honoured that you feel that way about my recipes and story. Sending you so much love!


Candice December 31, 2020 at 1:57 pm

Hey! Candice again, back here to try this recipe, but also here to say…back in July I was trying to lose weight and I realized the reason I wasn’t losing was, because I found out I was pregnant haha, back here with a craving for mangoes and strawberries :) and I found out that I am having a GIRL as well, too exciting!!!


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