Dylan’s Mango Coconut Crisp

  • Yield: 8 servings

Ingredients

Filling:
4cups fresh mango, peeled, pitted, and cut into chunks
1/4cup granulated sugar
Topping:
3/4cup flour
1cup dark brown sugar
1stick butter, unsalted, cut into small pieces. Keep very cold
3/4cup rolled oats
1/2cup shredded sweetened coconut plus extra to sprinkle on top after baking

Instructions

  1. Preheat the oven to 375F
  2. For the filling: Combine the mangos and 1/4 cup of granulated sugar. Taste for sweetness. Add another 1/4 cup of granulated sugar if needed. Place the mixture into buttered 8-inch square baking dish and set aside.
  3. 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 the mixture and put into a bowl. Stir in 1/2 cup of shredded coconut. Sprinkle the mixture over the top of the mangoes, covering completely.
  4. Bake for 25 to 30 minutes until golden brown. Remove from the oven and sprinkle with remaining coconut. Serve warm.

Recipe by Dylan Beiersdorf, courtesy of the National Mango Board

 

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