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.
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.