Mango And Raspberry Crisp Food

MANGO RASPBERRY CRISP

Steps:

• Preheat oven to 375 degrees.
• Grease a large casserole dish and set aside.
• In a large bowl, add the mango and raspberries (still frozen). Add the sugar and arrowroot powder and stir until the fruit is coated. Pour the fruit mixture into the prepared casserole dish.
• In a medium bowl, add the oats, flour, shredded coconut, sugar, cinnamon, and salt. Stir to incorporate. Add the melted coconut oil and stir until fully combined.
• Sprinkle the oat topping over the fruit.
• Cover the dish with foil and poke a few holes over the top. Bake for 30 minutes.
• Remove the foil and continue to bake uncovered for 15 to 20 more minutes or until the toppings is crisp and golden.
• Serve as is or with whipped cream or vanilla ice cream!

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.

MANGO AND RASPBERRY CRISP

Steps:

• Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
• In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
• Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.

MANGO AND RASPBERRY CRISP

Steps:

• Heat oven to 350°F
• Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoons flour and set aside.
• In a medium bowl, whisk together hazenuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
• Add the raspberries to the reserved mangoes, and divide the mixture among 4 small baking dishes. Place one-quarter of the nut and flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until golden brown and the fruit juices are thick and bubbling 35-40 minutes. Remove from oven; place on wire rack until slightly warm.

MANGO, STRAWBERRY, AND PINEAPPLE SMOOTHIE

Steps:

• Combine all ingredients in a blender and puree until smooth, about 2 to 3 minutes. Drink immediately.
• Aloha!

MANGO AND RASPBERRY DESSERT

Steps:

• Heat oven to 325°F
• Combine all crust ingredients in large bowl.
• Beat at medium speed, scraping bowl often, until mixture leaves sides of bowl and forms a ball.
• Press dough evenly onto bottom of ungreased 8- or 9-inch square baking pan with floured fingers.
• Prick all over with fork.
• Bake for 20 to 25 minutes or until set and edges are very lightly browned.
• Cool completely.
• Spread mango sorbet over cooled crust.
• Place raspberries in single layer over sorbet.
• Place in freezer until firm (about 30 minutes).
• Combine 3 tablespoons butter and cream cheese in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add powdered sugar; continue beating until well mixed.
• Increase speed to high; beat, gradually adding whipping cream, until stiff peaks form.
• Stir in fresh mango and vanilla.
• Spread evenly over raspberries.
• Freeze until firm (4 hours or overnight).
• Let dessert stand 20 to 30 minutes to soften before cutting.

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
• Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
• Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
• Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
• Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

MANGO-RASPBERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
• In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
• Bake 40 to 50 minutes or until top is golden brown. Serve warm.

RASPBERRY CRISP

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
• Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.

RASPBERRY, NECTARINE, AND MANGO CRUMBLE

Steps:

• Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form, 4 to 5 minutes. Transfer to a bowl, cover, and refrigerate until ready to use.
• Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel. Cut flesh into 1-inch chunks, and add to nectarines; add raspberries. Add remaining 1 1/2 tablespoons flour, granulated sugar, and lime juice; toss gently to combine.
• Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping evenly over fruit. Bake until topping is golden brown and juices bubble, about 50 minutes. Remove from oven, and let cool slightly. Serve warm with ice cream.