Mango Coconut Crumble

In honor of hot weather FINALLY arriving in the Pacific Northwest, I'm kicking off my blog with a take on one of my favorite desserts: a fruit crisp.  Here, I've decided to go with a mango coconut crumble since I absolutely adore this fruit and the combination of these tropical flavors just scream summer.  When paired with a light ice cream or sorbet, it's the perfect treat for a warm evening. 

When choosing mangoes at the store, go for the fruits that are rounder rather than those that look flat and disk-shaped.  Mangoes with this fuller body have a more firm, less stringy internal consistency.  Additionally, they will be easier to handle when peeling and chopping around that oh-so-awkward pit.  The mangoes you select should ideally be more reddish, and fairly firm to touch.  Avoid any that are soft or squishy.  While you only want to eat fully ripened mangoes, it is best to buy them while mostly firm and then let them continue to ripen on your counter for a couple of days.  You'll know the mangoes are ripe when they give a little more to your fingertips as you gently squeeze. Be careful not to let your mangoes over-ripen; they will be much more difficult to peel and can quickly turn in to a juicy mess.  This recipe works best if the fruit is firm enough to chop in to cubes.  It will cook down and become soft and juicy once it's in the oven.

As you go to peel your mango, a Y-peeler can be extremely useful.  However, depending on how much ripening your mango did since you brought it home, you may find it's actually easier to get started with the peeler, and then continue to pull the skin away from the flesh by hand.  Do this slowly and carefully to avoid pulling the flesh off with the skin. 

Ingredients:

For the Filling

• 4 ripe mangoes
• 1/3 cup granulated sugar
• 1/2 tsp. cinnamon

For the Crumble Topping

• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/3 cup granulated sugar
• 1/3 cup firmly packed dark brown sugar (golden will work too, but I like the richness of the dark for this recipe)
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• Dash allspice
• 1/4 tsp. salt
• 1/2 cup shredded coconut, toasted
• 1/2 cup unsalted butter, melted
• 1/2 tsp. vanilla
• 1/4 tsp. coconut extract (optional, for that added punch of coconut)

Directions

1. Preheat oven to 350 ̊ F.  Have ready a 9x13" baking dish.  No need to grease.





2. To make your filling, peel and chop your mangoes in to 1/2" cubes.  Place mango chunks directly in the baking dish, spreading evenly. Sprinkle the mango chunks with 1/3 cup granulated sugar and 1/2 tsp. cinnamon.  Mix with your hands or a wooden spoon until thoroughly combined.





3. Use a large bowl the make the topping.  In the bowl, stir together the flour, oats, sugars, spices, and salt.  Meanwhile, lay the coconut on a foil lined baking sheet and toast in the pre-heated oven for about 5 minutes, or until dry and toasty.  It should be light brown.  Keep an eye on it, and shake the pan every couple of minutes to prevent from sticking and burning.  Toss the toasted coconut in to the bowl with the flour mixture.  Stir all ingredients again, until well mixed.  Add the melted butter, vanilla, and coconut extract (if using).  Mix until large moist crumbs form.





4. Spoon the crumble topping evenly over the mangoes resting in the baking dish.







5. Place the prepared dish in the oven and bake until the filling begins to bubble and the top appears a crispy golden brown, about 35-40 minutes.





6. Allow to cool just slightly, for 5 or so minutes.  This dish is best served warm and as an ice cream topping.  My personal choice was a banana caramel ice cream - yum!  
7. Enjoy!