Ingredients for Mango Crisp
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup mango nectar
- Lemon, Rind Of
- 2 tablespoons lemon juice
- 4 cups peeled and diced mangoes
- Rolled Oats
- All Purpose Flour
- Macadamia Nuts
- Ground Ginger
- 1/4 teaspoon salt
- Maple Syrup
- 1/2 cup (1 stick) melted unsalted butter
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How to Make Mango Crisp
- In a 3- to 4-quart saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- Add 1 cup mango nectar and stir until completely blended.
- Bring to a boil over high heat, stirring constantly, for about 3 minutes until thickened.
- Remove from heat and stir in 1 tablespoon lemon zest and 2 tablespoons lemon juice.
- Gently fold in 4 cups of peeled and diced mangoes.
- Pour the mango mixture into a shallow 2 1/2- to 3-quart baking dish.
- In a separate bowl, combine 1 1/2 cups rolled oats, 1/2 cup all-purpose flour, 1/2 cup chopped nuts (pecans or walnuts recommended), 1 teaspoon ground ginger, and 1/4 teaspoon salt.
- Add 1/2 cup packed brown sugar and 1/2 cup (1 stick) melted unsalted butter to the dry ingredients. Mix until evenly moistened and crumbly.
- Sprinkle the crumble topping evenly over the mango filling.
- Place the baking dish in a larger baking pan lined with foil to catch any spills.
- Bake in a preheated 375°F (190°C) oven for 30-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
175g
Fat
48g
Carbs
26g
