Mango Crisp

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 (12 ounce) can mango nectar
• 1 teaspoon grated lemon, rind of
• 1 tablespoon lemon juice
• 8 cups chunks peeled mangoes, fresh,1 inch chunks (7 to 8 lb. total or thawed frozen 2 1/2 to 3 lb. total)
• 1 1/2 cups regular rolled oats
• 1 1/2 cups all-purpose flour
• 1 cup roasted macadamia nuts or 1 cup pecans, coarsely chopped
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/4 lb butter, melted

Recipe

• 1 in a 3- to 4-quart pan, mix sugar and cornstarch.
• 2 add mango nectar and stir until blended.
• 3 stir over high heat until mixture comes to a boil, about 3 minutes.
• 4 remove from heat and mix in lemon peel and juice.
• 5 add mangoes and stir gently to coat.
• 6 pour into a shallow 2 1/2- to 3-quart baking dish.
• 7 in a bowl, mix oats, flour, nuts, ginger, and salt.
• 8 add syrup and butter and mix until blended.
• 9 distribute mixture evenly over mangoes.
• 10 set dish in a foil-lined 10- by 15-inch baking pan.
• 11 bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
• 12 serve warm or cool.