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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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For all the mango lovers out there 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.
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