My dessert using mangoes, beets, rice cereal, and unsweetened flaked coconut:
Mango Crisp with Coconut and Rice Cereal Topping, served with Beet Syrup and Whipped Coconut Cream
- 3-4 medium sized beets, peeled
- 3 tablespoons sugar
- 1 cinnamon stick
- 1 teaspoon orange juice
- 3 mangoes, peeled and cubed
- ¼ cup sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup plus 2 tablespoons vegan margarine
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup unsweetened flaked coconut
- ½ cup brown rice cereal
- ¼ cup oatmeal
- ¼ teaspoon cinnamon
- ¼ teaspoon baking powder
Whipped Coconut Cream:
- 1 can full fat coconut milk, placed in the fridge overnight
- 2 tablespoons powdered sugar
For the Beet Syrup:
Using a juicer, juice all of the peeled beets. In a small saucepan add the beet juice, sugar, and cinnamon stick. Simmer for about 20 minutes until the consistency of thick syrup. Stir in orange juice. Set aside while making crisp.
For the Crisp:
Stir together mangoes, sugar, and vanilla. Pour into 8 inch round cake pan.
For the Crisp topping:
Mix together flour, cinnamon, baking powder, and brown sugar. Cut margarine into the flour mixture. Stir in coconut, rice cereal, and oatmeal until combined. Spread the crisp topping evenly over the mango filling.
Place the crisp on top of a baking sheet to prevent spill over in the oven. Bake for 30 minutes at 375 until the top is golden brown. Cool before serving.
While the crisp is cooling you can make the whipped coconut cream. Carefully open the can of coconut milk without shaking it. Skim off the full fat cream on top and place into a mixing bowl. Add the powdered sugar to the coconut cream. Beat with a hand mixer until creamy. Spoon on top of cooled crisp and drizzle with the beet syrup.