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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh. Ingredients:
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 |
cooking spray |
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 |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
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