Mango, Blueberry and Raspberry Crumble

Sadly, mango season is almost finished here in Miami, so we need to make the most of it.  This recipe is great served warm over vanilla ice cream.  If you don’t have enough mango, you can add more blueberries or raspberries if you need to.  The topping is absolutely fabulous.  I recently took this to a friend’s house.  The ladies didn’t want to eat it because of the calories but once they heard how delicious it tasted, they couldn’t resist eating a piece.  One of the them didn’t know I was watching when she snuck back a second piece!

3 cups mango, cubed, if frozen thaw before using in recipe
1 cup blueberries, washed and drained
1 cup raspberries, washed and drained
½ cup unbleached all purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla
½ cup sugar, if mangoes are tart add ¼ cup more or to taste

Topping
½ cup unbleached all purpose flour
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons unsalted butter, cold and cut into ¼” cubes
¼ cup unsweetened shredded coconut
½ cup finely chopped macadamia nuts

Preheat oven to 400 degrees.

Combine mangoes, blueberries and raspberries in bowl. Add flour, lemon juice, vanilla and sugar and combine to blend. Let stand 10 minutes until dry ingredients are moistened. Pour into 8×8 pan and make the topping.

In large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender or a knife and fork, incorporate the butter by cutting it into the flour until the butter is in small pieces about the size of a pea. Add the coconut and macadamia nuts and blend until all the ingredients are well combined.

Pour on top of mango mixture and bake in preheated oven at 400 degrees for 20 minutes. Turn oven temperature down to 350 degrees and bae another 20 minutes.

Serve warm with vanilla ice cream or whipped cream. Serves 6-8.