MANGO AND KULA STRAWBERRY CRISP
This recipe is from “What Maui Likes to Eat” (2010, Mutual Publishing), a cookbook by Tylun Pang. The affable chef opened the plantation-inspired Ko restaurant in 2012 to replace Fairmont Kea Lani’s Italian restaurant. “Maui is a melting pot of cultures but there’s not a sole drop of Italian blood in the back (kitchens),” Pang said with a chuckle. “To be able to share the foods we grew up with is amazing.” He is a passionate supporter of local foods and growers, recommending the sweetest mangoes from Yee’s Orchard in Kihei and Kula strawberries, grown in the island’s Upcountry region for this dessert. In Canada we’ll have to make do with Mexican imports.
Preheat oven to 350 degrees F (180 degrees C). Butter a 9x9 inch glass baking dish.
Mix the sliced mangoes and strawberries with 1 tsp (5 mL) of the cinnamon, nutmeg and lemon juice and place in the baking dish.
Blend the butter and brown sugar. Cut in the flour and the remaining ½ tsp (2 mL) cinnamon with a pastry cutter or your hands until you have a mixture like coarse cornmeal.
Sprinkle the topping evenly over the fruit. Bake for 15 to 20 minutes; the topping should be golden brown. Best served warm with a spoonful of vanilla ice cream.
Makes 8 servings.
Mango and Kula Strawberry Crisp offer the exotic flavours of the Hawaiian island of Maui. 3 cups (750 mL) ripe mangoes, peeled and thinly sliced 2 cups (500 mL) strawberries, stemmed and cut in half 1 tsp (5 mL), plus ½ tsp (2 mL) ground cinnamon ¼...