I have a rustic cottage in the woods that I’ve rented out for the winter. I don’t normally rent it, so I had to spend a weekend there clearing the place out, especially the kitchen cupboards. I brought back so much stuff, that it won’t fit into my cupboards at home; I had to pile most of it up on my countertops. I’m on a quest to use it all up and regain my counter space. So, what kind of stuff do you keep in the cupboards of a place you only go now and then? Stuff with a long shelf life, obviously. If I made you guess, I bet you’d come up with rolled oats, flour, and sugar. But how long would it take for you to come up with candied ginger and coconut chips? I said the place was rustic, not uncivilized!
What can you make with oats, flour, sugar, ginger, and coconut? This fantastic Pineapple-Mango Crisp! When I’m trying to use stuff up, I don’t like to have to buy more ingredients – that defeats the purpose. But in this case, I had to buy only fruit, and I will have no problem eating up the extra. Are you kidding? Fresh pineapple chunks in the fridge? That won’t last long. I found this recipe at The Daring Gourmet. I love it. I haven’t changed anything about it, except that I’ve converted the volume measurements to weight and recast the directions in my own words, while slightly expanding upon them.
What you’ll need to serve 4:
For the filling:
11 oz. fresh pineapple, sliced into ¼-inch chunks (about 2 cups, from 1 small pineapple)
12 oz. fresh mango, diced into ¼-inch chunks (about 2 cups, from 2 large mangoes)
1 oz. candied ginger, finely chopped (about 2 Tbs)
2½ oz. white sugar (½ cup)
¾ oz. all-purpose flour (about 2 Tbs)
For the topping:
1¼ oz. old-fashioned oats (about ½ cup)
2¼ oz. all-purpose flour (about ½ cup)
3 oz. brown sugar (about ⅓ cup, packed)
¾ oz. coconut chips, or flaked sweetened coconut (about ⅓ cup)
1 tsp cinnamon
¼ teaspoon salt
2 oz. butter, melted (about ½ stick, or ¼ cup)
Optional:
Ice cream or whipped cream, for serving
How to do it:
- Preheat the oven to 350°F.
- Thoroughly combine the filling ingredients in a mixing bowl. Dump it into an 8×8″ baking dish and level it.
- In a clean bowl, mix the dry topping ingredients. Pour in the melted butter and stir to combine.
- Crumble the topping over the fruit.
- Bake uncovered for 45-50 minutes or until the crumble is light brown, the filling is bubbling, and the bubbles look thick and syrupy. The fruit should offer little-to-no resistance to a fork. Err on the side of more time if in doubt.
- Serve warm or at room temperature (with ice cream or whipped cream).
This is a fantastic recipe. 
(5 / 5) Way to go, Kimberly!
If you like crisps, you’ll love this. It’s thick, rich, and delicious. It’s unusual in a really good way. It rated in my house as one of the best desserts I’ve ever made, and I make a lot of kick-ass desserts! It’s no more difficult than an apple crisp. Pineapples are easy to prep. Mangoes, well, you have to get your hands a little sticky – and you might have to wander over to that bin with all the weird fruits that you don’t recognize in order to find them in the grocery store. I know, I know … but it’ll be OK, trust me.
Source: Pineapple Mango Coconut Crumble with Candied Ginger from The Daring Gourmet. Credit for images on this page: “Flipping Astronaut,” from Daddy Hoggy on Photobucket. All others: Make It Like a Man! Hover over images and/or green text for pop-up info. Click for joy.
This content was not solicited, nor written in exchange for anything.
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You like crisps? Pineapple? If so, you’ll flip for Pineapple-Mango Crisp!
I want to rent that cabin. If I do I expect you to restock the shelves so I can make this crisp! GREG
You’ll have to wait at least until the snow melts! (and the renters leave)
Dude! That cabin is amazing, Jeff. I kinda want to go there, get snowed in and make Pineapple Mango Crisps all winter long. What? You took all of oats, flour, sugar, ginger, and coconut? Rude. I guess there’s always next year for the cabin.
David @ Spiced recently posted…Chocolate Peanut Butter Cookies
We’ll have to have a huge, week-long food fest sometime.
Great picture of your cabin! Looks like a gorgeous place. And from the ingredients in your cupboard, we know you eat well there! Super recipe — thanks.
John/Kitchen Riffs recently posted…Cabbage, Kielbasa, and Black-Eyed Pea Soup
It’s beautiful, and in a gorgeous setting, but it’s also very strange and quirky. Several times a year, though, I have housefuls of friends come up for a vacation food fest; everybody eats, everybody cooks, and it’s lavish. I could go on and on … but let me at least say, just a few miles away, there’s a fantastic butcher who makes his own bacon, and a few more miles, there’s an artisan chocolatier…
That’s the cabin? Man, I’m inviting myself over. I’ll bring the booze.
John @ heneedsfood recently posted…Puerco pibil {Mexican slow roasted pork}
You joke, I realize, but I’d actually go for that.
LOVE the look of your cottage and of course this wonderfully rustic and resourceful crisp. We have one boy in particular who is gaga for mango; he’s going to love this idea. Thanks so much for sharing!
Platter Talk recently posted…Julia Child’s Lemon Herb Roast Chicken Recipe
You’re welcome. It’s really good. Any mango fan will go crazy for it.
So about that crisp, I could go for that in a hot instant. LOVE them, especially apple. The mango pineapple combo – I think we were on the same wavelength, right?
That cottage looks pretty cool and I think it would be fun, where is it?
Kevin | Keviniscooking recently posted…Jamaican Pepper Sauce
Yeah, me too. There’s something about the simple, straightforwardness of a crisp that I really love, but at the same time it has that oh-my-god comfort feeling. Apple is probably my favorite, but I was surprised when my fiancé said it was the best thing I’d ever made. And I have to say, it is really good, with all that same comfort-foodiness.
I remember when I was younger, my friend’s family would rent a cabin and I would tag along. It was some of the best times 🙂
This sounds like an amazing combination! I haven’t made anything more exotic than a plain old apple crisp, This needs to change!
Cathleen @ A Taste Of Madness recently posted…Easy Cinnamon Melts (McDonalds Copycat Recipe)
You’ve got to try it, it’s really good. So glad you stopped bye!
Even though I do love both mango and crisp, I’ve never mixed them together. I should fix it soon. However, I know the combo of pineapples and mangoes is just fantastic (I’ve tried it in sorbet). Plus oats, ginger, and coconut? I’m sold. What an amazing dessert, Jeff!
Thanks, Ben. As you may know, the comingling of pineapples and mangoes was illegal in the U.S. until the Supreme Court declared that any two fruits can cohabitate, regardless of how unconventional the pairing. Isn’t it about time? Anyway, it is an amazing dessert – I can’t take credit for it, but I’m very glad to be putting it out there.
Your crisp looks absolutely delicious…love the tropical flavors. If it is one of the best desserts you’ve ever made, that says it all as far as I’m concerned.
Hey Karen! Thanks for the vote of confidence. If you like tropical flavors, I can’t imagine that you would’ve love this crisp.