Mango Crisp

For all the mango lovers out there

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1⁄3 cup sugar
• 2 1⁄2 tablespoons cornstarch
• 1 (12 ounce) can  mango nectar
• 1  teaspoon  grated lemon, rind of
• 1  tablespoon lemon juice
• 8  cups  chunks peeled mangoes, fresh,1 inch chunks (7 to 8 lb. total or thawed frozen 2 1/2 to 3 lb. total)
• 1 1⁄2 cups  regular rolled oats
• 1 1⁄2 cups all-purpose flour
• 1  cup  roasted  macadamia nuts or 1  cup pecans, coarsely chopped
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon salt
• 1⁄2 cup maple syrup
• 1⁄4 lb 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.