Champagne Mangoes and Strawberries

Champagne mangoes...where do I start, so wonderfully tart and yet sweet at the same time and in perfect balance...smaller than their sister the regular mango, but equally as delicious!  So, when I discovered that champagne mangoes were the only mangos available at the store, I didn't mind.  I had planned on making a strawberry mango crisp this weekend, because there were beautiful strawberries on sale at the store I work at and I had been eyeing them all week, dreaming up the possibilities for desserts I could make with them.  Since rhubarb isn't in season yet (strawberry rhubarb is the epitomy of spring desserts in my opinion), I thought I might go in another direction and make something with a touch of the tropics, hence the mango.  But I didn't stop there with the tropical theme, I decided to add coconut to the topping as well to make it all the more delicious.  Normally when I make a crisp, I add lemon juice to the filling, but as I was cutting up the champagne mangoes, and tasting a few pieces as I went along, I realized that this crisp wouldn't need any lemon, since the mangoes would provide the tartness.  I also decided that the amount of sugar in my classic crisp recipe would need to be reduced as well, since the berries were perfectly ripe and plenty sweet.  The way in which I bake my crisp is a little different than the traditional way, as I bake the filling first until it is bubbling, then add the topping only for the last 10-15 minutes so it doesn't get overcooked or soggy with the filling.  This was especially important this time, considering the topping contained coconut which tends to burn very quickly.  I couldn't be happier with the end result of this crisp!  The flavor combination worked out perfectly, and the tartness of the champagne mangoes with the sweetness of the berries reminded me of strawberry rhubarb!  So if you love strawberry rhubarb stuff and don't want to wait a few weeks until the rhubarb starts growing in your yard, you should make this in the mean time to satisfy the craving.  I also made some toasted coconut ice cream to go along with this crisp, and the recipe is in my previous blog post if you are interested.  Happy spring! 

Strawberry and Champagne Mango Toasted Coconut Crisp

Serves 2 generously

4 organic champagne mangoes, diced
1 lb fresh organic strawberries, hulled, halved, or quartered if large
3 Tbsp maple or brown sugar
2 tsp pure vanilla extract
2 Tbsp whole wheat pastry flour
6 Tbsp whole wheat pastry flour
3 Tbsp maple or brown sugar
4 Tbsp cold organic vegan butter
1/4 tsp salt
1/2 cup old fashioned rolled oats
1/2 cup large flake coconut

Two 5 or 6 inch wide ovenproof bowls or pie plates
Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Spray two 5 or 6 inch wide pie plates or bowls with cooking spray. In a large bowl, toss together the mangoes, berries, 3 Tbsp sugar, vanilla, and 2 Tbsp flour. Spoon into prepared bowls or pie plates, and cover with foil. Place plates on baking sheet and bake for 30 minutes until fruit is cooked through and bubbling. Meanwhile, to make the topping, combine the flour, sugar, butter and salt in a medium bowl. Using a pastry blender, or 2 knives, cut butter into the flour until it is in pea sized chunks and clumping together. Add oats and coconut, and with hands, squeeze the mixture together forming larger chunks as well as incorporating the oats and coconut until it is evenly distributed as you go. Place in the fridge until the crisps are ready to top. When the fruit has baked for 30 minutes, and is bubbling, remove from the oven and top with the crisp mixture. Place back in the oven and bake for another 10-15 minutes or until lightly brown and toasted (keep a close eye on it as coconut burns very quickly). Remove from oven and let cool until warm...enjoy! Best served warm with a scoop of toasted coconut or classic vanilla ice cream!