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Randy Mayor Photo by: Randy Mayor

Mango Macadamia Crisp

The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.

Cooking Light MAY 2005

  • Yield: 8 servings (serving size: about 1/2 cup)

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

Preparation

Preheat oven to 400°.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 31%
  • Fat: 8.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 43.7g
  • Fiber: 3.3g
  • Cholesterol: 14mg
  • Iron: 0.6mg
  • Sodium: 49mg
  • Calcium: 21mg
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Mango Macadamia Crisp recipe

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