Mango Raspberry Bread Crisp

Preheat oven to 375°F (190°C).

Combine peeled and cubed mangoes, fresh raspberries, and sugar in a bowl, stirring gently to mix without crushing the raspberries.

Divide the mango-raspberry mixture evenly among 4 individual ramekins or a single baking dish.

Toss the buttered bread cubes with powdered cinnamon in a separate bowl until evenly coated.

Distribute the cinnamon bread cubes over the fruit mixture, pressing them down gently to help them absorb the juices.

Bake for 20-25 minutes until the bread cubes are golden brown and crisp on top.

Cool for 2-3 minutes before serving to allow the fruit to set slightly.