MANGO AND KULA STRAW­BERRY CRISP

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

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.

Fair­mont Kea Lani

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...

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