Mango-Coconut Macadamia Crisp

By kayjayjohnson

Ingredients

• Crumb topping:
• 1/4 lb. (I stick) unsalted butter, cut into 1/2" cubes.
• 1/2 c. light brown sugar
• 1/2 c. all-purpose flour
• 1 tsp. ground cinnamon
• Mango filling:
• 1/4 c. dark rum
• 1/2 c. light brown sugar
• 2 T. finely chopped crystallized ginger
• Juice of 1 lemon
• 2 ripe mangoes, peeled, pitted and cut into 1/2" chunks
• 1/2 c c. coarsely chopped macadamia nuts
• 1/4 c. sweetened coconut

Details

Servings 1
Adapted from jeannegrace.com

Preparation

Step 1

Place all ingredients in medium bowl and mix until crumbly.

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.

Preheat the oven to 350 degrees.

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.