Mango Berry Coconut Crisp Recipes

MANGO-RASPBERRY CRISP

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.

BLUEBERRY MANGO COCONUT CRISP (WHEAT-FREE OPTION)

Steps:

• combine all dry ingredients (including coconut) in a bowl.
• cut in cold butter.
• mix it all together with your hands - till it is crumbly.
• coat a 6-8 inch, oven safe dish with oil or butter.
• put about 1/3 of the oat mixture in the bottom of the pan.
• top with the fresh or frozen fruit.
• top it all with remaining oat mixture.
• bake @ 350 degrees for about 20 minutes or until slightly browned.
• if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.

MANGO BERRY COCONUT CRISP

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.