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Mango Crisp

James Carrier
Yield Makes 8 servings

Ingredients

  • 1/3 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1 can (12 oz.; 1 1/2 cups) mango nectar
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 8 cups chunks (1 in.) peeled mangoes, fresh (7 to 8 lb. total) or thawed frozen (2 1/2 to 3 lb. total)
  • 1 1/2 cups regular rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 cup roasted macadamia nuts or pecans, coarsely chopped
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup (1/4 lb.) butter, melted

Nutrition Information

  • calories 591
  • caloriesfromfat 38 %
  • protein 7.2 g
  • fat 25 g
  • satfat 9.3 g
  • carbohydrate 89 g
  • fiber 4 g
  • sodium 198 mg
  • cholesterol 31 mg

How to Make It

  1. In a 3- to 4-quart pan, mix sugar and cornstarch. Add mango nectar and stir until blended. Stir over high heat until mixture boils, about 3 minutes. Remove from heat and stir in lemon peel and juice. Add mangoes and mix gently to coat. Pour into a shallow 2 1/2- to 3-quart baking dish.

  2. In a bowl, mix oats, flour, nuts, ginger, and salt. Add syrup and butter and stir until blended. Distribute mixture evenly over mangoes. Set dish in a foil-lined 10- by 15-inch baking pan.

  3. Bake in a 375° oven until topping is golden brown, 30 to 40 minutes. Serve warm or cool.