Ingredients for Mango Macadamia Crisp
- 7 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 3 cups diced mango
- Fresh Lime Juice (not used in recipe)
- 1/3 cup cold unsalted butter, 2 teaspoons melted unsalted butter
- Cooking spray (as needed)
- 1 cup all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground ginger
- 1/2 cup chopped macadamia nuts
- 2 tablespoons mango juice
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How to Make Mango Macadamia Crisp
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons cornstarch until smooth.
- Add 3 cups diced mango, 2 tablespoons mango juice, and 2 teaspoons melted unsalted butter. Gently toss to coat the mango.
- Pour the mango mixture into an 8x8 inch baking dish coated with cooking spray.
- To prepare the topping, lightly spoon 1 cup all-purpose flour into a dry measuring cup and level with a knife.
- In a separate bowl, combine the 1 cup flour, 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, and 1 teaspoon ground ginger.
- Cut in 1/3 cup (3 tablespoons) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 1/2 cup chopped macadamia nuts.
- Evenly sprinkle the topping over the mango mixture in the baking dish.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
97g
Fat
18g
Carbs
10g
