Dylan’s Mango Coconut Crisp

Filling:

• 4 cups fresh mango, peeled, pitted and cut into chunks
• 1/4 cup sugar

Topping:

• 3/4 cup flour
• 1 cup dark brown sugar
• 1 stick butter, unsalted, cut into small pieces. Keep very cold
• 3/4 cup rolled oats
• 1/2 cup cup shredded sweetened coconut plus extra to sprinkle on top after baking

Preheat the oven to 375°F For the filling: Combine the mangos and ¼ cup of sugar. Taste for sweetness. Add another ¼ cup of sugar if needed. Place the mixture into buttered 8” x 8” baking dish and set aside. For the topping: In a food processor add the flour and dark brown sugar then process to combine. Add the cold butter pieces and pulse until it has a sandy texture. Add the oats and pulse only a few times until you have a crumbly mixture. You do not want to chop up the oats too much. Remove this mixture and put into a bowl. Stir in ½ cup of shredded coconut. Sprinkle the mixture over the top of the mangoes, covering completely. Bake at 375°F for 25 to 30 minutes until golden brown. Remove from the oven and sprinkle with remaining coconut. Serve warm. Source: National Mango Board