Mango Crisp

Submitted by princess7

"For all the mango lovers out there"

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 8

ingredients

• 78.78 ml sugar
• 36.97 ml cornstarch
• 340.19 g can mango nectar
• 4.92 ml grated lemon, rind of
• 14.79 ml lemon juice
• 1892.72 ml chunks peeled mangoes, fresh,1 inch chunks (7 to 8 lb. total or thawed frozen 2 1/2 to 3 lb. total)
• 354.88 ml regular rolled oats
• 354.88 ml all-purpose flour
• 236.59 ml roasted macadamia nuts or 236.59 ml pecans, coarsely chopped
• 2.46 ml ground ginger
• 1.23 ml salt
• 118.29 ml maple syrup
• 113.39 g butter, melted

directions

1. In a 3- to 4-quart pan, mix sugar and cornstarch.
2. Add mango nectar and stir until blended.
3. Stir over high heat until mixture comes to a boil, about 3 minutes.
4. Remove from heat and mix in lemon peel and juice.
5. Add mangoes and stir gently to coat.
6. Pour into a shallow 2 1/2- to 3-quart baking dish.
7. In a bowl, mix oats, flour, nuts, ginger, and salt.
8. Add syrup and butter and mix until blended.
9. Distribute mixture evenly over mangoes.
10. Set dish in a foil-lined 10- by 15-inch baking pan.
11. Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
12. Serve warm or cool.

Reviews

[FLKeysJen]

One of the best desserts I've made...this was superb hot out of the oven with vanilla frozen yogurt, and also a treat warmed up in the microwave for breakfast. It makes a lot so smaller families may want to consider a half recipe in a square brownie pan. Extremely fresh mangoes and macadamias made this extra good - if using fresh fruit, avoid the fibery strings.

 

[Maito]

We enjoyed this, though the topping is more like granola than like that of a crisp because of the liquid. I used 3 fresh champagne mangos for 2 cups for a fourth recipe for two people (which I think would actually feed 4!). The macadamias are key here for the pairing of flavors.