Day 24: Honey Mango Crisp

When looking for an Easter dessert recipe, I discovered this one. Apparently, the NY Times is also into mangoes this week. It was so simple and the coconut really added a unique flavor, particularly when pairing the crisp with coconut ice cream, as I did with So Delicious coconut milk ice cream.

Ingredients

4 cups peeled and sliced ripe mangoes
1/2 cup honey
1/2 cup whole wheat flour
1/4 cup brown sugar
1/4 tsp salt
1/4 cup butter, chilled
1/4 cup shredded coconut

Directions

Preheat oven to 375 degrees. Butter bottom and sides of a 9-inch round glass baking dish or pie dish. Pile mango slices into buttered baking dish. Pour honey over the mango slices.

In a food processor, combine flour, brown sugar and salt to mix. Cut butter into small pieces. Add to food processor and process until mixture forms buttery crumbs. Add coconut and process with one or two pulses. Alternatively, mix ingredients using a pastry cutter or two knives.

Sprinkle topping evenly over honey-topped mangoes in baking dish.

Bake for 35 to 40 minutes.