Mango Berry Coconut Crisp

• 2 mangoes, peeled, seeded and diced
• 1 cup blueberries
• 1 cup raspberries
• 1/4 cup dark rum
• 1/2 cup turbinado sugar
• 2 tablespoons crystallized ginger
• 1 lemon, juice and zest of
• topping
• 1/2 cup butter, cut up at room temp
• 1/2 cup turbinado sugar
• 1/2 cup flour
• 1 teaspoon cinnamon
• topping
• 1/2 cup macadamia nuts, nuts. chopped
• 1/4 cup shredded coconut
• cooking spray, for pan

1. Preheat oven to 350u0b0.
2. Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
3. Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
4. Top with sugar rum mixture.
5. Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
6. Using a fork combine sugar,butter, cinnamon and flour, mixing well.
7. Top fruit with flour mixture.
8. Top with coconut and macadamias, bake for 45 minutes until done.

mangoes, blueberries, raspberries, dark rum, turbinado sugar, ginger, lemon, topping, butter, turbinado sugar, flour, cinnamon, topping, nuts, coconut, cooking spray

Taken from www.food.com/recipe/mango-berry-coconut-crisp-242062 (may not work)