I got mangoes in my bountiful basket last week, and they are finally ripe and ready for use. My family is horrible about eating fruit in a fruit basket, so I kick-start their taste-buds by baking.
Today I surfed around the web looking for a great mango recipe and struck out. So I hit the kitchen in mad scientist mode!
I’m calling this desert “Tropical Escape” and I’ll share it with you 🙂
- 4 large ripe mangoes sliced and peeled
- 1/2 cup drained pineapple
- 1 hand-full of brown sugar
- 4 tablespoons of starch (tapioca or corn)
- 2 tablespoons of Malibu Rum (I used coconut)
- 1 Graham cracker crust (16 crushed crackers 1/4c butter)
**if you’re not using a pre-made crust, bake crumb mixture in oven for 5-10 mins
I used a square glass baking dish. I sprayed the sides liberally with canola spray to ensure the filling would release from the sides, then I poured the filling over the graham cracker crust.
I created a crumble for the top by mixing equal parts brown sugar with flour and slowly added more rum (a teaspoon at a time) until i was satisfied with the texture. You want chunks about pea-sized to crumble on top.
I baked the concoction in a 400 degree F oven for 35-40 minutes (or you can cook yours until filling is bubbly). Yum 🙂