Mango Strawberry Crisp



I find straight strawberry crisp a bit strong. This recipe combines strawberries with the exotic sweetness of mangoes for a fresh twist on a familiar taste.

Serves 6-8

Filling

4 large ripe mangoes
4 cups fresh strawberries (yummy with raspberries too, or a combination of both)
3 Tbsp cornstarch
3 Tbsp brown sugar
1/8 cup orange juice

1. Peel mangoes with a sharp knife and cut pulp away from the pit. Slice into 1/2 inch strips.
2. Wash, hull and slice strawberries (raspberries can go in whole), and add to mangoes.
3. Stir in brown sugar and cornstarch until evenly coated.
4. Put in a 9*9 or 8*8 inch greased baking dish, pour juice over top.
5. Make topping

Topping

Preheat oven to 350F

1 cup unsweetened shredded coconut
1/4 cup all-purpose flour
1/4 tsp salt
4 egg whites, at room temperature
1/2 cup white sugar
1 tsp vanilla

1. Combine coconut, flour and salt in a small bowl until evenly mixed.
2. In a separate bowl beat egg whites until soft peaks form, then slowly add sugar and continue to beat until stiff shiny peaks form.
3. Beat in Vanilla and fold into coconut mixture until just combined.
4. Gently spread over fruit mixture, right to the edges
5. Bake for 50 - 60 minutes, until meringue is slightly golden and fruit is bubbling around the edges.

Buying Mangoes

Choose mangoes by feel and smell. A ripe mango smells sweet and fruity, and should give slightly to the touch. An under-ripe mango will smell a little bit like juniper or pine. An overripe mango will be very soft.

You can buy an under-ripe mango and ripen it by placing in a paper bag at room temperature.

You can also buy mangoes, puree the pulp and freeze for great smoothies.


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