Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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

Wendy Kalen
Recipe by Cooking Light May 2005

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Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

238 calories; calories from fat 31%; fat 8.1g; saturated fat 3.1g; mono fat 4.2g; poly fat 0.3g; protein 1.7g; carbohydrates 43.7g; fiber 3.3g; cholesterol 14mg; iron 0.6mg; sodium 49mg; calcium 21mg.
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