'Who Cares If I Get a Crazy Swollen Eye and Pimply Lipped Rash'
Mango Crumble With Cinnamon Cream
2-3 cups frozen mangoes
1 peach- cubed because it looked like I wanted more fruit- you could omit or add another
2 Tbsp white sugar
1 tsp cinnamon
*Combine in a pie plate sprayed with Pam. To save time, I microwaved the mixture for 2 minutes, stirred and repeated. For better caramelizing, use the stove top and then put in pie plate.
*Add juice of 1/2 lime.
In separate container combine the following ingredients (my standard crisp/crumble topping):
1 cup quick cooking oats
1 cup brown sugar
1/2 cup whole wheat flour
1 small package chopped pecans
*Cut in 1 stick butter
*Spread crumble mixture over the mango mixture (as thick or thin as you like- you will have 1-2 cups leftover but save it!!! I will give you something to do with it soon ;)
*Bake at 340 degrees for 40 minutes
*Serve with ice cream or whipped cream.
For THIS crumble, there is no comparison to a home-made cinnamon whipped cream- it is perfect because you can control the sweetness. All you do is whip a small carton of heavy whipping cream in a cold bowl with cold beaters (in an electric mixture) until it is thick- during the process, add in sugar to your preference-- up to a large handful and then add 1 tsp cinnamon. My husband and I both prefer this to apple crisp which was always pretty high on our favorite list- there is just something about the tartness of the mango/peach with the sweetness of the crumble and when you couple it with a thick and mellow cream, you will want to eat the entire plate!!