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Mango Macadamia Crisp

Randy Mayor
Yield 8 servings (serving size: about 1/2 cup)
The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.

Ingredients

  • Filling:
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 4 cups chopped peeled ripe mango (about 4 pounds)
  • 3 tablespoons fresh lime juice
  • 2 teaspoons butter, melted
  • Cooking spray
  • Topping:
  • 1/3 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon ground ginger
  • 3 tablespoons butter
  • 3 tablespoons chopped macadamia nuts

Nutrition Information

  • calories 238
  • caloriesfromfat 31 %
  • fat 8.1 g
  • satfat 3.1 g
  • monofat 4.2 g
  • polyfat 0.3 g
  • protein 1.7 g
  • carbohydrate 43.7 g
  • fiber 3.3 g
  • cholesterol 14 mg
  • iron 0.6 mg
  • sodium 49 mg
  • calcium 21 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.

  3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.