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    You are in: Home / Recipes / Rhubarb Mango Crisp Recipe
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    Rhubarb Mango Crisp

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    conniecooks's Note:

    Lovely, dessert with crunchy cookie topping.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Place cookies in a ziploc bag and crush with a rolling pin into pieces about 1/4" (about 3/4 cup).
    3. 3
      Place in a medium mixing bowl along with flour and brown sugar.
    4. 4
      Stir.
    5. 5
      Cut in butter with 2 knives until crumbly and about the size of peas.
    6. 6
      In a large bowl stir granulated sugar with cornstarch, cinnamon, & nutmeg until blended.
    7. 7
      Peel mangoes and cut flesh into 1" chunks (about 3 cups).
    8. 8
      Add rhubarb (if using frozen , rinse away ice crystals and pat dry).
    9. 9
      Toss.
    10. 10
      Turn fruit into 8" buttered baking dish. (must hold 8 cups).
    11. 11
      Sprinkle cookie mixture over the top DO NOT PRESS DOWN.
    12. 12
      Set on cookie sheet to catch any spills and bake 45 to 50 min till fruit is tender and topping is a deep golden brown. (cover loosely with foil during last 15 min if too brown.
    13. 13
      Serve with Whipped Cream or Vanilla Ice Cream.
    14. 14
      Enjoy.

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    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Mango Crisp

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 657.7
     
    Calories from Fat 168
    25%
    Total Fat 18.7 g
    28%
    Saturated Fat 10.9 g
    54%
    Cholesterol 141.0 mg
    47%
    Sodium 166.7 mg
    6%
    Total Carbohydrate 119.4 g
    39%
    Dietary Fiber 6.2 g
    25%
    Sugars 79.5 g
    318%
    Protein 7.7 g
    15%

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