Mango Berry Coconut Crisp Food

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 FRUIT CRISP

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture., Bake at 375° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm.

MANGO BERRY COCONUT CRISP

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.

BLUEBERRY MANGO COCONUT CRISP (WHEAT-FREE OPTION)

Steps:

• combine all dry ingredients (including coconut) in a bowl.
• cut in cold butter.
• mix it all together with your hands - till it is crumbly.
• coat a 6-8 inch, oven safe dish with oil or butter.
• put about 1/3 of the oat mixture in the bottom of the pan.
• top with the fresh or frozen fruit.
• top it all with remaining oat mixture.
• bake @ 350 degrees for about 20 minutes or until slightly browned.
• if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.

BLACKBERRY-MANGO CRUMBLE

Steps:

• Preheat oven to 375°. In a large bowl, toss mangoes and blackberries with lime juice. In a small bowl, mix sugar, cornstarch and salt; add to fruit and toss to coat. Transfer to a greased 11x7-in. baking dish., In a small bowl, mix the first 7 topping ingredients; cut in butter until crumbly. Sprinkle over fruit. Bake until filling is bubbly and topping is golden brown, 35-40 minutes. Serve warm.

MANGO CRISP WITH MACADAMIA NUT CRUST

Steps:

• Mix the sugar, cornstarch and cardamom in a large bowl.
• Add the mango and lemon juice and toss to coat.
• Mix the flour, rolled oats, coconut, macadamia nuts, brown sugar and butter in a large bowl.
• Place the mango mixture into an 8x8 inch baking dish and pour the topping on.
• Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.

MANGO CRISP

Steps:

• In a 3- to 4-quart pan, mix sugar and cornstarch.
• Add mango nectar and stir until blended.
• Stir over high heat until mixture comes to a boil, about 3 minutes.
• Remove from heat and mix in lemon peel and juice.
• Add mangoes and stir gently to coat.
• Pour into a shallow 2 1/2- to 3-quart baking dish.
• In a bowl, mix oats, flour, nuts, ginger, and salt.
• Add syrup and butter and mix until blended.
• Distribute mixture evenly over mangoes.
• Set dish in a foil-lined 10- by 15-inch baking pan.
• Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
• Serve warm or cool.