as seen in Kona Coast City Lifestyle Magazine
With each new season comes special opportunities to connect with those dear to us. I find myself aching for those golden Summer evenings, when the shadows grow long and the light makes everything feel like magic. I really enjoy putting something yummy on the table and watching my family gather around. The stress of the day melts away one bite at a time and the stories and silly dances start flowing.
Here in Kona, July is peak season for Mangos. Have you ever made a Crisp or Cobbler with them? I truly enjoy cooking seasonally, using Hawaiian ingredients and flavors to make family recipes feel current for my life today.
This simple Family Favorite uses juicy fresh Mangos, Orange Juice and Lime zest to make a bright and cheerful Summer-time dessert. What better companion that Tropical Dreams Tahitian Vanilla Ice Cream, made right here on our beautiful Big Island.
For the filling:
4 cups Mango, Diced into 1/2 inch cubes
1/3 c. Raw Sugar
1/3 c. Gluten Free Flour mix such as Bob's Cup for Cup ( or All Purpose Flour)
Juice of 1 Orange
Zest of 1 Lime
1/4 cup melted Butter
For the 'Top':
1/4 c. melted Butter
1/2 c. GF Flour ( or All Purpose Flour)
1/4 c Raw Sugar
1 c. Rolled Oats
1 tsp Cinnamon
1/4 cup flaked Coconut
Preheat oven to 375.
In a round Pie Dish toss together the Mango, flour, sugar lime zest and orange juice. Then drizzle the melted butter throughout the fruit mixture .
In a large bowl, combine the flour, oats, sugar, coconut and cinnamon. Drizzle in the melted butter and combine with a fork, little clumps will form and those are SO good. You want lots of those sticky, buttery, sugary clumps.
Evenly distribute the 'Top' mixture over the Mango in the baking dish.
Bake for 35-40 mins, until you can see the Mango juices bubbling at the sides of the dish. Remove from oven and allow to sit for at least 15 mins before serving.
I like to serve this with Tropical Dreams Tahitian Vanilla Ice Cream!
PS - this is a really great post- Surf Breakfast!