Mango Coconut Crisp
Ingredients
CREAMY FILLING
- 4 Cups Fresh Mango
- 1/4 Cup Sugar
TOPPING
- 3/4 Cup Flour
- 1 Stick Unsalted Butter
- 1/2 Cup Shredded Sweetened Coconut
- 1 Cup Dark Brown Sugar
- 3/4 Cup Rolled Oats
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Instructions
FOR THE FILLING:
- Preheat the oven to 375° F.
- Combine the mangos and ¼ cup of sugar.
- Taste for sweetness.
- Add another ¼ cup of sugar if needed.
- Place the mixture into buttered 8” x 8” baking dish and set aside.
FOR THE TOPPING:
- In a food processor add the flour and dark brown sugar then process to combine.
- Add the cold butter pieces and pulse until it has a sandy texture.
- Add the oats and pulse only a few times until you have a crumbly mixture.
- You do not want to chop up the oats too much.
- Remove this mixture and put into a bowl.
- Stir in ½ cup of shredded coconut.
- Sprinkle the mixture over the top of the mangoes, covering completely.
- Bake at 375°F for 25 to 30 minutes until golden brown.
- Remove from the oven and sprinkle with remaining coconut.
- Serve warm.
Categories: Desserts