Tropical Fruit Crisp with Coconut Crusted Ice Cream

Yield: 4-6 servings


  • 3 ripe mangoes, peeled and diced
  • 4 bananas, peeled and chunked
  • the juice of one lime
  • ¼ cup of flour
  • ½ cup of brown sugar
  • 1 cup of flour
  • 1 cup of sweetened coconut
  • 1 cup of brown sugar
  • 1 tsp of freshly ground nutmeg
  • ½ cup of melted butter
  • your favourite vanilla ice cream
  • toasted coconut


Preheat your oven to 375°F and lightly oil an 8 by 8-inch baking pan. Turn on your convection fan it you have one.

Toss the mango and banana with the flour, lemon juice and 1/2 cup of sugar. Transfer to the baking pan. Whisk together the flour, coconut, 1 cup of brown sugar and nutmeg, then, using your hands mix in the butter to craft the crumble topping. Distribute the topping evenly over the fruit mixture. Bake until golden brown and bubbly, about 30 to 45 minutes.

Scoop the ice cream and roll in the toasted coconut. Nestle alongside spoonfuls of the warm crisp and share.