Pineapple Mango Crisp

The fresh pineapple and mango require no baking, making this a great summertime dessert. The fruit crisp is broiled briefly--just enough to warm the fruit and crisp the cookie crumb topping.

Pineapple Mango Crisp
Servings: 8 Prep 10 mins Broil 6 mins


Cookie Crisp Topping:
  • 1 bag (7.25 ounces) butter pecan cookies, slightly crushed (2 cups)
  • 1/2 cup flaked coconut
  • 2 tablespoons packed light-brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted
Pineapple-Mango mixture:
  • 1 container (18 ounces) refrigerated cored, peeled pineapple
  • 1 firm, ripe mango
  • 1/4 cup packed light-brown sugar
  • 1 tablespoon lime juice
  • Vanilla ice cream, optional

Make It

1. Heat broiler. In medium bowl, combine crushed cookies, coconut and brown sugar. With fork, stir in melted butter; set aside.

2. Cut pineapple lengthwise in half. Cut into 1/4-inch slices; cut each slice in fourths. Cut a slice from each side of mango pit. Peel mango pieces; cut into 1/4-inch slices, then cut each in half. Combine pineapple and mango slices, brown sugar and lime juice; toss well.

3. Coat 2-quart shallow oval baking dish with nonstick cooking spray. Turn pineapple-mango mixture into pan. Broil, 4 inches from heat, 5 minutes. Remove pan from oven; evenly sprinkle on cookie crisp topping. Broil 1 to 2 minutes more, until lightly golden. Serve with ice cream, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 305, Fat, total (g): 14, chol. (mg): 26, sat. fat (g): 8, carb. (g): 44, fiber (g): 2, pro. (g): 2, sodium (mg): 148, Percent Daily Values are based on a 2,000 calorie diet.