Mangoberrycoconutcrisp Recipes

MANGO BERRY COCONUT CRISP

Mango Berry Coconut Crisp image

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

Ingredients

2 mangoes, peeled, seeded and diced
1 cup blueberries
1 cup raspberries
1/4 cup dark rum
1/2 cup turbinado sugar
2 tablespoons crystallized ginger
1 lemon, juice and zest of
1/2 cup butter, cut up at room temp
1/2 cup turbinado sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 cup macadamia nuts, nuts. chopped
1/4 cup shredded coconut
cooking spray, for pan

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 AND RASPBERRY CRISP

Mango and Raspberry Crisp image

Ground hazelnuts as part of the topping provide a distinctive flavor to this fruit crisp.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 8

Ingredients

3 mangoes, peeled and pitted
1 half-pint container raspberries
2 freshly squeezed lemon juice
3 tablespoons plus 1/3 cup sugar
1 tablespoon plus 3/4 cup all-purpose flour
2/3 cup finely ground hazelnuts
1/8 teaspoon salt
3/4 stick unsalted butter, at room temperature

Steps:

Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.

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