The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.
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
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
How to Make It
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.
I made this recipe with both Mango and Peaches, since I had both on hand. I also chose to make it with pecans instead of macadamia, again because I had it and am sort on cash to buy something different. I only made half the amount of fruit and kept the amount of crisp the same given the reviews of it being skimpy. I still felt like there was way too much fruit and not nearly enough crisp. I didn't add the extra sugar or anything to the fruit, because I'm doing WW and it would have added too much points. If I would have done so, it might have made up for the lack of topping. The way I did it made it hot fruit with some crisp on every now and again. Because of my changes, it made the recipe a little less than great.
SO yummy! Got rave reviews from my husband (who is not a mango fan) and our guests. They said it was the highlight of the meal. I did double the topping as suggested by previous review, as well as added +/- tsp. each of cardamom and cinnamon to the mango mixture. Will definitely make this again.
This was really, really good! I also doubled the topping, plus added more nuts on top of that, and it was perfect. I think the amount of topping called for would really be skimpy, and that's what really makes it. I may add a bit more ginger next time too - maybe in the mango. It was just barely there but was pretty overwhelmed by the mango. I served it warm with vanilla ice cream - that totally makes it delicious - make sure you have some! Overall, a wonderful recipe I'll be making again and again.
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