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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easy to make. Tasty!!! No too sweet. Best served fresh as in storage crust will get soft. If you doubled or trippled the mango it would become a mango pie! I found this in my search for mango recipes to use an abundant crop. Possible additions ginger, coconut or nuts. Could easily be made with peaches, nectarines, plums, apples, etc. Ingredients:
1 1/4 cups butter |
4 cups flour |
1 cup sugar |
2 cups mangoes, sliced thinly |
1/4 cup flour |
2/3 cup sugar |
1 1/2 teaspoons cinnamon |
Directions:
1. Cream crust ingredients.
2. Pat 1/2 of mixture into a 9x13 inch pan. Set aside other half.
3. Mix filling ingredients (sugar, flour, cinnamon), and fold in mangoes.
4. Spread over crust; add rest of crust mixture over mango filling.
5. Bake at 375 degrees for 30 minutes.
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