Mango-Coconut Macadamia Crisp
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Crumb topping: ¼ lb. (I stick) unsalted butter, cut into ½" cubes. ½ c. light brown sugar ½ c. all-purpose flour 1 tsp. ground cinnamon |
Place all ingredients in medium bowl and mix until crumbly. |
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Mango filling: ¼ c. dark rum ½ c. light brown sugar 2 T. finely chopped crystallized ginger Juice of 1 lemon 2 ripe mangoes, peeled, pitted and cut into ½" chunks |
Combine the rum, brown sugar, ginger, mangos and lemon juice in a small saucepan over medium heat and cook, stirring, until the sugar dissolves and the mixture comes to a simmer. Reduce the heat to low and simmer 5 to 6 minutes. |
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½ c. coarsely chopped macadamia nuts ¼ c. sweetened coconut |
Preheat the oven to 350 degrees. Grease a 9" square baking dish. Pour the mango filling into the prepared
pan and spread evenly. Sprinkle the
crumb topping over it and top with the nuts and coconut. Bake until juices bubble and top is golden
brown, 40 to 45 minutes. Serve with whipped topping. A Bobby Flay recipe. |
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