Coconut Mango Crumble

I made this dessert back in September when ‘Tommy Atkins’ mangos were at their ripest. ‘Tommy’s’ are from Brazil; those large reddish/orange fruits with beautiful deep orange/gold flesh. Living in southern AZ we also get a lot of mangos from Mexico, but these large mangos were perfect for this simple, easy-to-put-together dessert. 

Just out of the oven.

I found the recipe on-line, but per usual changed it up a bit by adding some warm spices to the topping to cut the sweet. I also used less overall sugars as mangos are so inherently sweet.

Along with the brown sugar, oats and flour, I added 1/4 tsp. each of New Mexican chili, cayenne pepper and smoked paprika.

The number of mangos you use will depend on their size, but to make 9 custard cup size portions, I used 3 very large mangos. Next time I will use even more to really top up these dishes. If you like more spice, just increase the amount of chili.

TO MAKE THE CRUMBLE:

Toast the coconut. In a cool, dry pan, add the coconut and gently heat until it is slightly browned. Because of the natural high sugar content it burns quickly so stir often as it begins to heat. Desiccated coconut is grated with no added ingredients, such as sugar, which makes shredded coconut much sweeter and generally more moist. I used shredded, but a product that has no added sugar so it’s light, dry and perfectly coconuty. I like this brand and always have a large bag in my freezer.

FOR THE FILLING:

Chill 1 stick of butter in the freezer for about 10 minutes. This makes it much easier to grate.

Whisk together 3/4 cup flour, 1/2 cup desiccated toasted coconut (2 Tbsp. more for topping), 1/3 cup rolled oats, 1/3 cup brown sugar, 1/2 tsp. cinnamon and 1/4 tsp. each of New Mexican chili, cayenne pepper and smoked paprika. After thoroughly mixed, add the grated butter and using your fingers toss and press it together. It will be crumbly, but lightly holds (balls up) together when squeezed.

Preheat the oven to 350 degrees. Next cut the mango into bite-size pieces. This is probably the most difficult part of this recipe. Because of their flat, large pit located in the middle of the fruit they are not always cooperative when peeling and dicing. Cut the mangos in half; slicing down on either side of the seed, and then score each half and invert before slicing off the pieces.

Cut off those little cubes and also cut any mango that is left behind on the skin. In a bowl combine the mango pieces with 1 tsp. of vanilla, 1/2 cup white sugar, 1 Tbsp. cornstarch, 1/2 tsp. cinnamon and a pinch of salt.

Place the chopped mango into individual custard cups or one 9″ pie dish. Tip the crumble over the top of the mango, spreading evenly and pressing lightly, but leaving some gaps at the sides for the juices to spill out as it bakes. Sprinkle the last 2 Tbsp. of toasted coconut over the tops.

Ready to bake.

Just out of the oven.

If you’re baking in custard cups, it will take 28 to 30 minutes. If you are using one pie plate, it may take a little longer, but bake until the top is golden brown and the filling is bubbling out.

Warm, out of the oven, this dessert would be excellent with a scoop of vanilla ice cream or dollop of lightly sweetened Greek yogurt seasoned with cinnamon and chili spices. It was pretty darned good on its own!

Thanksgiving is this week! I will be  posting my menu tomorrow. This year I am trying very hard not to overdue and make food for 20+ folks as we will have a celebration of just 3. We’re so pleased our good friend, Rudy Pina will join us for the feast. Always a welcome guest!

Here’s Rudy at our last dinner party!

Thanksgiving is also my husband, Jerry and my anniversary so doubly special for us.

Easter 2011. That years theme was “Hat Party”!

32 years and counting…!

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Coconut Mango Crumble

Juicy, luscious mango pairs beautifully with coconut and some chili.

Ingredients

For the Crumble

• 3/4 cup Flour, all-purpose white
• 1/2 cup Coconut, toasted; plus 2 Tbsp. for topping
• 1/3 cup Old fashioned rolled oats
• 1/3 cup Brown sugar
• 1/4 tsp. New Mexican chili
• 1/4 tsp. Cayenne pepper
• 1/4 tsp. Smoked paprika
• 1/2 tsp. Cinnamon
• 1 stick Butter, chilled and grated
• 2 Tbsp. Toasted coconut for final topping

For the Filling

• 5 cups Ripe mango, cut into bite-sized pieces
• 1 tsp. Vanilla extract
• 1/2 cup White sugar
• 1 Tbsp. Cornstarch
• 1/2 tsp. Cinnamon
• Pinch of salt; about 1/8 tsp.

Instructions

For the Crumble

• In a medium bowl, whisk together the flour, toasted coconut, oats, New Mexican chili powder, cayenne pepper, smoked paprika and sugar. Add the grated butter and using your fingers toss and press mixture together. Set aside

For the Filling

• Preheat oven to 350 degrees. Place the diced mano in a bowl. Add the vanilla and mix well. Sprinkle in sugar, cornstarch, salt mixing thoroughly.
• Place the mango mixture in individual custard cups or one 9 inch pie plate.
• Spread the Crumble topping evenly over the mango pressing lightly, but ensuring that some gaps remain to allow the juices to bubble out.
• Bake 28 to 30 minutes (longer if using a 9" pie plate) until tops are golden brown and the juices are bubbling over.