Ingredients for Mango Berry Coconut Crisp
- 2 cups diced ripe mangoes
- Blueberries
- Raspberries
- Dark Rum
- Turbinado Sugar
- Crystallized Ginger
- Lemon, Juice And Zest Of
- 1/2 cup (1 stick) cold unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Macadamia Nuts
- Shredded Coconut
- Cooking Spray
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How to Make Mango Berry Coconut Crisp
- Preheat oven to 350°F (175°C).
- In a microwave-safe bowl, combine 1/4 cup dark rum, 1/2 cup granulated sugar, and 1 teaspoon ground ginger. Microwave on high for 1 minute.
- Reduce power to simmer and cook for an additional 3 minutes, stirring once halfway through.
- In a large bowl, gently combine 2 cups diced ripe mangoes, 1 1/2 cups mixed berries (strawberries, blueberries, raspberries), 1 tablespoon lemon juice, and 1 teaspoon lemon zest.
- Pour the warm rum mixture over the fruit; stir gently to combine.
- Lightly grease a 9x9 inch baking dish with cooking spray. Add the fruit mixture to the prepared dish.
- In a medium bowl, use a fork to combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 cup (1 stick) cold unsalted butter (cut into small pieces), and 1/2 teaspoon ground cinnamon until crumbly.
- Sprinkle the crumble topping evenly over the fruit filling.
- Top with 1/2 cup shredded coconut and 1/4 cup chopped macadamia nuts.
- Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
46g
Carbs
7g
