Mango Crisp
James Carrier
Yields Makes 8 servings

How to Make It

Step 1
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.

Step 2
2

In a bowl, mix oats, flour, nuts, ginger, and salt. Add syrup and butter and stir until blended. Distribute mixture evenly over mangoes. Set dish in a foil-lined 10- by 15-inch baking pan.

Step 3
3

Bake in a 375° oven until topping is golden brown, 30 to 40 minutes. Serve warm or cool.

Ingredients

 1/3 cup sugar
 2 1/2 tablespoons cornstarch
 1 can (12 oz.; 1 1/2 cups) mango nectar
 1 teaspoon grated lemon peel
 1 tablespoon lemon juice
 8 cups chunks (1 in.) peeled mangoes, fresh (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 pecans, coarsely chopped
 1/2 teaspoon ground ginger
 1/4 teaspoon salt
 1/2 cup maple syrup
 1/2 cup (1/4 lb.) butter, melted

Directions

Step 1
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.

Step 2
2

In a bowl, mix oats, flour, nuts, ginger, and salt. Add syrup and butter and stir until blended. Distribute mixture evenly over mangoes. Set dish in a foil-lined 10- by 15-inch baking pan.

Step 3
3

Bake in a 375° oven until topping is golden brown, 30 to 40 minutes. Serve warm or cool.

Mango Crisp