Crujiente de mango y coco

FOR THE FILLING:

1. Preheat the oven to 375° F.
2. Combine the mangos and ¼ cup of sugar.
3. Taste for sweetness.
4. Add another ¼ cup of sugar if needed.
5. Place the mixture into buttered 8” x 8” baking dish and set aside.

FOR THE TOPPING:

1. In a food processor add the flour and dark brown sugar then process to combine.
2. Add the cold butter pieces and pulse until it has a sandy texture.
3. Add the oats and pulse only a few times until you have a crumbly mixture.
4. You do not want to chop up the oats too much.
5. Remove this mixture and put into a bowl.
6. Stir in ½ cup of shredded coconut.
7. Sprinkle the mixture over the top of the mangoes, covering completely.
8. Bake at 375°F for 25 to 30 minutes until golden brown.
9. Remove from the oven and sprinkle with remaining coconut.
10. Serve warm.