Green Mango Mulberry Crisp
Serves: 8
 
Ingredients
  • 2 cups mulberries
  • 2 pounds (1 kg.) or 3 whole green mangoes
  • 2 sweet apples
  • ½ cup sugar
  • 2 tablespoons instant or pearl tapioca (or substitute same amount of tapioca flour or regular flour)
Crisp Topping
  • ⅓ cup oats
  • ½ cup grated coconut, unsweetened
  • 1 cup flour
  • ½ cup sugar
  • ½ cup brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ cup cold unsalted butter
Instructions
  1. Preheat the oven to 375F/ 190C.
  2. Cut off any small twigs, if any, from the mulberries. Fill a large bowl with water, add the berries and swish them around gently with your hands to loosen any dirt. Wait a minute for the dirt particles to sink to the bottom and using a slotted spoon, spider or your hands remove the mulberries to a waiting dish. Drain the water, rinsing away any settled dirt and wash the mulberries one more time. Drain well and set the mulberries in a large bowl.
  3. Peel the green mangoes and cut around the large flat pit to get two halves plus a few other smaller pieces. Cut the halves and other pieces into 1 ½ inch cubes. Place over the mulberries in the large bowl.
  4. Peel and core the apples and cut the apples into 1 inch cubes. (Note: the mango chunks should be larger than the apples so that the more tender mango pieces do not overcook by the time the apple pieces are soft and tender) Add to bowl of cut fruit.
  5. Sprinkle the sugar and tapioca pearls, or flour if using, over the fruit and gently toss to mix well. Transfer the mixture to an 8 by 11 inch baking dish (or one that holds the 8 cups of cut fruit).
  6. In a medium bowl, toss the oats with the coconut, flour, white and brown sugars, and cinnamon. Grate the butter, using the large holes of a grater, over the flour mixture. Alternatively you can cut the butter into ½ inch cubes and toss into the flour mixture. Using your fingertips, mix the butter until the topping has pea-sized crumbs. Sprinkle the topping evenly over the fruit.
  7. Place the filled baking dish onto a tray and into the middle level of the preheated oven. Bake for about 35 to 45 minutes or until the top is golden brown and the fruit is starting to bubble around the edges of the dish.
  8. Let the crisp cool for 30 minutes before serving. Serve with ice cream (vanilla or ginger) or whipped cream.
Recipe by at https://aglobalkitchen.com/2014/04/10/green-mango-mulberry-crisp/