PINEAPPLE MANGO CRISP

Makes: 8 servings.

Prep: 10 minutes. Broil: 6 minutes.

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

1. Heat broiler. In medium bowl, combine crushed cookies, coconut and brown sugar. With fork, stir in melted butter; set aside.
2. Cut pineapple lengthwise in half. Cut into 1/4-inch slices; cut each slice in fourths. Cut a slice from each side of mango pit. Peel mango pieces; cut into 1/4-inch slices, then cut each in half. Combine pineapple and mango slices, brown sugar and lime juice; toss well.
3. Coat 2-quart shallow oval baking dish with nonstick cooking spray. Turn pineapple-mango mixture into pan. Broil, 4 inches from heat, 5 minutes. Remove pan from oven; evenly sprinkle on cookie crisp topping. Broil 1 to 2 minutes more, until lightly golden. Serve with ice cream, if desired.