The fresh pineapple and mango require no baking, making this a great summertime dessert. The fruit crisp is broiled briefly--just enough to warm the fruit and crisp the cookie crumb topping.



Cookie Crisp Topping:

Pineapple-Mango mixture:


  • Heat broiler. In medium bowl, combine crushed cookies, coconut and brown sugar. With fork, stir in melted butter; set aside.

  • Cut pineapple lengthwise in half. Cut into 1/4-inch slices; cut each slice in fourths. Cut a slice from each side of mango pit. Peel mango pieces; cut into 1/4-inch slices, then cut each in half. Combine pineapple and mango slices, brown sugar and lime juice; toss well.

  • Coat 2-quart shallow oval baking dish with nonstick cooking spray. Turn pineapple-mango mixture into pan. Broil, 4 inches from heat, 5 minutes. Remove pan from oven; evenly sprinkle on cookie crisp topping. Broil 1 to 2 minutes more, until lightly golden. Serve with ice cream, if desired. Makes 8 servings.

Nutrition Facts

305 calories; 14 g total fat; 26 mg cholesterol; 148 mg sodium. 44 g carbohydrates; 2 g protein;