Mango Berry Coconut Crisp Recipes
MANGO BERRY COCONUT CRISP
there's more, but I didn't think the title would fit, lol. I adapted this from a Bobby Flay recipe. This cooked up great, is full of fresh fruit, and is what summer bounty is all about!
Provided by chia2160
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
- Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
- Top with sugar rum mixture.
- Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
- Using a fork combine sugar,butter, cinnamon and flour, mixing well.
- Top fruit with flour mixture.
- Top with coconut and macadamias, bake for 45 minutes until done.
Nutrition Facts : Calories 275.1, Fat 19.3, SaturatedFat 9.3, Cholesterol 30.5, Sodium 91.5, Carbohydrate 22.5, Fiber 3.6, Sugar 12, Protein 2.3
MANGO-RASPBERRY CRISP
Add a tropical twist to your dessert table with this crisp that's enriched with mangoes, raspberries, coconut and oats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, stir together mangoes, raspberries, brown sugar and cornstarch. Let stand 10 minutes. Spoon into baking dish.
- In medium bowl, mix crushed cookies, oats, coconut and melted butter. Sprinkle over fruit mixture.
- Bake 35 to 40 minutes or until filling is bubbly and topping is golden brown, covering loosely with foil for last 10 minutes of baking. Cool 10 minutes. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 78 g, Fat 5, Fiber 11 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 230 mg
MANGO FRUIT CRISP
"For many years, this was one of my most delicious summer desserts. I changed it to whole wheat flour to make it a bit more healthy." -Judy Schatzberg of Livingston, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture., Bake at 375° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm.
Nutrition Facts : Calories 239 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 199mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 5g fiber), Protein 3g protein.
MANGO-BLUEBERRY COBBLER
This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors--and antioxidant powers--of cinnamon and ginger.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.
Nutrition Facts :
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