Mango Raspberry Crumble- A Memorial Day Dessert Recipe

This is a dessert I recently made and think will be perfect for the upcoming long weekend. Next week I will be posting recipes for a burger and some side dishes including a fabulous drink- so stay tuned.

I love to make fruit crumble in the summer with all the gorgeous fruit in season. In this case I had tons of mangoes in my fridge. My daughter loves, loves mangoes and has at least 2 to 3 everyday.

We were going for a barbecue to a friend’s house and I offered to make the dessert. As I mentioned I had lots of mangoes- so that was a natural choice. I also had fresh raspberries and decided to pair them with the mangoes. I added some raspberry liquor which gave the fruit mixture a delicious flavor- yum!

As far as the crumble was concerned, I decided to doctor it up a bit. I had the usual suspects including oats, brown sugar and walnuts- I also added some sweetened, shredded coconut, ground ginger and nutmeg. Since I was using mangoes, I thought of coconut- a tropical theme.

I brought some vanilla ice cream along and the dessert was a big hit. Everyone enjoyed it. I thought the coconut was a great addition and I especially loved the raspberry liquor with the fresh fruit. Overall it was a huge success.

If you are having a big Memorial Day get together- definitely make this dessert- everyone will love it- guaranteed!

• 3 cups fresh mango, cut into ¼ inch pieces
• 1 cup fresh raspberries
• ¼ cup mango lemonade or orange juice
• 1 tablespoon corn starch
• ½ cup turbinado sugar
• 1 tablespoon raspberry liquor
• A baking dish

Mix all the ingredients in the baking dish and keep aside.

Topping

• 1 cup white whole wheat flour
• 1/3 cup turbinado sugar
• 1/3 cup brown sugar
• 6 tablespoons unsalted room temperature butter, cut into small places
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 cup toasted and chopped walnuts
• ½ cup toasted oats
• ½ cup shredded, sweetened coconut
• 2 tablespoons unsalted cold butter, cut into small pieces

Preheat oven to 300 degrees.

In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. Stir in the oats, nuts and coconut.
Distribute the topping over fruit and sprinkle the cold butter on top and bake for 45 minutes till the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm with ice cream.