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

*** Explore more Mango Berry Coconut Crisp Recipes »

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