Anne Langford
  • About
  • Life
  • Performance
  • Rituals
  • Recipes
  • Headlines
  • Books
  • Urban gadfly
  • Travel
  • Anne’s Circle
  • Contact

Mango Crisp

By Anne • March 27, 2017 • Recipes, Urban gadfly

I love weekend brunch. It’s my favourite meal to host, but so too is sitting down to a latte bowl made by someone else at a tiny gem in your own city. Hitting the Toronto brunch scene used to be a rare thing for us. You try hauling teenagers out of bed on a weekend morning, let alone waiting for them to get dressed and ready for a family outing. Now the Friendly Greek and I play tourist in our own town and smile as we ask “table for two, please.” Bonjour Brioche takes no reservations and lineups are a bitch on a damp March Sunday morning. Still, the staff do what they can to move that lineup quickly and we are soon seated in a cheery spot and I’ve got a glass that pops sunshine in front of me.

Mango tangerine juice for me and pomegranate mimosas for him. No, only me giving up booze for Lent. No fun ever  on outings like these.

Eggs Benny here is served on a croissant, and a Croque Madame is made on their delicious brioche. But surely the fireworks are the tarts, shown off on a tray like shiny jewels.

Some people see this sweet tray and say “one of each, please”. Others demur politely and go back to sipping that massive latte bowl. As for this hobbyist, I get the baking urge and file it. Tomorrow, I’m going to attempt a French tart as sexy as these.
Alas-beautiful tarts are finicky wonders, and besides, distraction awaits on the urban colour hunt.

Still, it was still raining when we came home and I had the baking urge. Remember Mango Mama? This is the time to stamp out winter grey, and a crisp is a quick fix.

Make your own Monday snap with some tropical fruit in a crunchy coconut topping.

TROPICAL CRISP

Adapted from the wonderful Jenny McCoy

What you need:

  • 2 large ripe mangoes, peeled and pitted. I used the Palmer variety, now available at most fruit grocers.
  • ½ ripe pineapple, peeled and cored
  • 1½ cups panko bread crumbs
  • 1½ cups unsweetened coconut flakes
  • 6 tablespoons light brown sugar
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon cinnamon
  • 5 tablespoons unsalted butter, melted
  • juice of ½ lemon

What you do:

  1. Preheat oven to 350 F.
  2. Cut fruit into very thin slices. The key here is to use ripened fruit but not overly ripe or your mixture will just become mush.
  3. In large bowl, combine panko bread crumbs, coconut, brown sugar, sea salt, and cinnamon. Drizzle melted butter over mixture and stir until combined.
  4. Divide mixture in two. Spread one half over bottom of 8-inch square baking pan or gratin dish.
  5. Arrange overlapping fruit slices over the crumb mixture. Drizzle lemon juice over fruit.
  6. Spread remaining half of crumb mixture over fruit and cover with foil. Place dish on baking sheet and bake for 20 minutes. Remove foil and bake for another 15-20 minutes until top is toasted and golden brown.

Serve warm with a tiny scoop of mango gelato or vanilla bean ice cream.

Or dump it all into a parfait glass.

 

What are your end of season habits? I’m ditching all the winter woolies and hats into a big bin and bringing spring scarves out. Yup, I’m one of the crazy scarf people. You knew it all along.

Happy Birthday Elton John!. He just turned seventy and had a bash over the weekend. Guess who showed up? Recovering from a brain aneurysm, my girl Joni Mitchell showed up in a wheelchair. That, friends, is what you call a birthday guest.

 

Tweet
4
Mango Mama
Kudos and Curses

Anne

Fangirl here. If you have a sweet tooth, I'm coming for you. Let's dish and dream together, shall we?

4 Comments

  • Reply John Langford March 27, 2017 at 10:26 pm

    Mango crisp sounds good to me ! As a big fan of winter, my end of season , if mother nature allows , is a skate down the lake. March sun normally burns off the snow, and the melt freezes every night producing amazing skating conditions. Have a look – here is a short video from last week
    https://www.instagram.com/p/BRuKDEcl6Hk/?taken-by=voyageurquest

    • Reply Anne March 28, 2017 at 1:30 pm

      Stunning visuals. That is what you call a March ritual in full glory!

  • Reply Kate March 27, 2017 at 10:46 pm

    This weekend I made the mango gelato from your cookbook – my all-time favourite flavour and a great way to remind my tastebuds that spring flavours are just around the corner. ❤

    • Reply Anne March 28, 2017 at 1:31 pm

      Doesn’t that recipe just scream sunshine? Yes indeed.

Leave a Reply Cancel Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for my buzz sheet!

Join Anne’s Inner Circle for inspiration for your kitchen and conversation for your table. Sign up here for my newsletter of treats, delivered straight to your inbox, only for subscribers.

Archives

Recent Posts

  • Weddings and anniversaries. Italy was ready to welcome us for both.
  • TIFF 2022
  • TIFF 2021: We’re back…I think.
  • To be or not to be cool
  • TIFF 2020: Adapt or Die

Categories

  • Art
  • Books
  • Coming soon
  • Film
  • Guest Bloggers
  • Headlines
  • Life
  • Performance
  • Recipes
  • Rituals
  • Travel
  • Urban gadfly
  • With Love and Sugar
Facebook Twitter Instagram Linkedin

Made with in Seattle

© 2014 Anne Langford. All rights reserved.