Mango Crisp

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 591
  • Calories from fat: 38%
  • Protein: 7.2g
  • Fat: 25g
  • Saturated fat: 9.3g
  • Carbohydrate: 89g
  • Fiber: 4g
  • Sodium: 198mg
  • Cholesterol: 31mg

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

Preparation

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