Mango Berry Coconut Crisp

Ingredients

• 2 mangoes, peeled, seeded and diced
• 1 cup blueberries
• 1 cup raspberries
• 1/4 cup dark rum
• 1/2 cup turbinado sugar
• 2 tablespoons crystallized ginger
• 1 lemon, juice and zest of

topping

• 1/2 cup butter, cut up at room temp
• 1/2 cup turbinado sugar
• 1/2 cup flour
• 1 teaspoon cinnamon

topping

• 1/2 cup macadamia nuts, nuts. chopped
• 1/4 cup shredded coconut
• cooking spray, for pan

Directions

1. 1

   Preheat oven to 350°.

2. 2

   Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.

3. 3

   Add mangoes and berries in a bowl, top with lemon juice and zest and stir.

4. 4

   Top with sugar rum mixture.

5. 5

   Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.

6. 6

   Using a fork combine sugar,butter, cinnamon and flour, mixing well.

7. 7

   Top fruit with flour mixture.

8. 8

   Top with coconut and macadamias, bake for 45 minutes until done.