Fourth of July
Mango Cream Crisp
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wssmom May 10, 2012
This is such a summer twist on one of my favorite fall desserts .... so looking forward to trying it!
Thank you, wssmom! I also tried it with (thawed) frozen mango, which I often have on hand for smoothies, punches, etc., and it worked really well, so this is also going into the "pantry desserts" keeper file here. I added a squeeze of lemon juice over the topping, to brighten it up. ;o)
gingerroot May 10, 2012
This is perfect, AJ. I can't wait to try it.
arielleclementine May 8, 2012
love this! the coriander is a really fun touch!
Thank you, arielleclementine. I often wonder why you don't see coriander more often in recipes for sweet things with the traditional warm spices. I almost always add a dash to my apple pies/crisps, and to my stone fruit desserts as well. It's really nice with cardamom. ;o)
Madhuja May 5, 2012
This looks scrumptious! And I love your spice combination - I have never seen coriander being used with mango!
Thank you, Madhuja. You hope you try the two together. I make an orange-based liqueur with a lot of coriander in it -- it tastes a bit like Cointreau -- which I use with mango puree and prosecco to make boozy slushies. That's where I first got the idea to use it here. ;o)
Bevi May 4, 2012
This IS simplicity itself!
hardlikearmour May 4, 2012
Glad to see you back in action, AJ! This sounds delightful. I always appreciate the care and creativity you use with spicing/seasoning.
Thank you, HLA, for your kind words. I'm glad to be back! (It's been an interesting road, to say the least.) ;o)
inpatskitchen May 4, 2012
Just love this!!
aargersi May 4, 2012
Yum AJ - I love that it is so simple but you can just tell that the flavors are terrific together!!!
Thanks, aargersi! The coriander is key . . . . . . it's mango's best friend, no doubt about it. ;o)
Devangi R. May 4, 2012
AJ this looks delish! Can I have some...pretty please..have you tried adding rhubarb also alongwith mango..it tastes awesome..
Have not tried with rhubarb, but what a fantastic idea! Especially for a heavy, ripe mango, i.e., sweeter. Meant to include an instruction to use just-ripe (as in not-too-ripe) fruit for this; will do that soon. Notice I use but a tablespoon of brown sugar; it's there just for flavor, not sweetening. I also use jaggery when I have it handy! Thank you for your kind words, my dear. ;o)
fiveandspice May 4, 2012
Simplicity itself, and simply lovely.
AntoniaJames May 3, 2012
Two ingredients were dropped in the display process: 1/2 cup toasted pecans, and 1 tablespoon of dark brown sugar. I've edited the recipe twice to add them, to no avail. I'll try again, tomorrow. ;o)
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