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Ingredients

•   Cookie Crisp Topping:
• 1 bag  (7.25 ounces) butter pecan cookies, slightly crushed (2 cups)
• 1/2 cup  flaked coconut
• 2 tablespoons  packed light-brown sugar
• 4 tablespoons  (1/2 stick) unsalted butter, melted
•   Pineapple-Mango mixture:
• 1   container (18 ounces) refrigerated cored, peeled pineapple
• 1   firm, ripe mango
• 1/4 cup  packed light-brown sugar
• 1 tablespoon  lime juice
•   Vanilla ice cream, optional

Description

The Fresh Pineapple And Mango Require No Baking, Making This A Great Summertime Dessert. The Fruit Crisp Is Broiled Briefly--just Enough To Warm The Fruit And Crisp The Cookie Crumb Topping.

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