Mango Crisp

Mango Crisp
Photo by James Carrier

Ingredients

  • 1 can (12 oz.; 1 1/2 cups) mango nectar
  • 1 ½ cups regular rolled oats
  • 2 ½ tablespoons cornstarch
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • 1 teaspoon grated lemon peel
  • + 6 more ingredients
    • 1 tablespoon lemon juice
    • ½ cup maple syrup
    • ½ cup (1/4 lb.) butter, melted
    • 1/3 cup sugar
    • 1 cup roasted macadamia nuts or pecans, coarsely chopped
    • 8 cups chunks (1 in.) peeled mangoes, fresh (7 to 8 lb. total) or thawed frozen (2 1/2 to 3 lb. total)

1. In a 3- to 4-quart pan, mix sugar and cornstarch. Add mango nectar and stir until blended. Stir over high heat until mixture boils, about 3 minutes. Remove from heat and stir in lemon peel and juice. Add mangoes and mix gently to coat. Pour into a shallow 2 1/2- to 3-quart baking dish. 2. In a...

View full recipe at My Recipes

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