MANGO BERRY COCONUT CRISP
there's more, but I didn't think the title would fit, lol. I adapted this from a Bobby Flay recipe. This cooked up great, is full of fresh fruit, and is what summer bounty is all about!
Provided by chia2160
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 275.1, Fat 19.3, SaturatedFat 9.3, Cholesterol 30.5, Sodium 91.5, Carbohydrate 22.5, Fiber 3.6, Sugar 12, Protein 2.3
MANGO PIE WITH COCONUT CRUST
This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. -Jennifer Worrell, Niles, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes., Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 414 calories, Fat 17g fat (11g saturated fat), Cholesterol 40mg cholesterol, Sodium 305mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.
MANGO CRISP
Make and share this Mango Crisp recipe from Food.com.
Provided by princess7
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 557.7, Fat 26.1, SaturatedFat 9.7, Cholesterol 30.5, Sodium 180.6, Carbohydrate 79.3, Fiber 6.3, Sugar 43.8, Protein 7.2
BLUEBERRY MANGO COCONUT CRISP (WHEAT-FREE OPTION)
This is an EASY dessert to make. It can be made with fresh or frozen fruit. It can be made in one dish or among a few, small, individual, oven-safe pots.
Provided by adams.wifey
Categories Dessert
Time 25m
Yield 1 fruit crisp, 2-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 884, Fat 56.4, SaturatedFat 35.2, Cholesterol 122, Sodium 376.8, Carbohydrate 84.5, Fiber 9.4, Sugar 19.5, Protein 14.4
COCONUT CRISPS
Make and share this Coconut Crisps recipe from Food.com.
Provided by Vicki in CT
Categories Drop Cookies
Time 35m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Cream sugar and butter; add eggs one at a time beating well after each addition.
- Add vanilla.
- Sift flour, baking powder and salt into mixture.
- Combine cornflakes, coconut, and nuts. Gently fold this into batter.
- Drop by teaspoonfuls onto a greased baking sheet.
- Bake for 15 minutes until golden.
Nutrition Facts : Calories 1458.6, Fat 80.2, SaturatedFat 47.5, Cholesterol 215, Sodium 791.5, Carbohydrate 177.9, Fiber 8.1, Sugar 108.2, Protein 16.3
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