But not this one.
This is so simple. How hard are crisps? Not hard at all. The mango is a nice component of it, tasting kind of peachy, but not quite? I don't know how else to explain it.
I went hunting for this recipe a couple of weeks ago when I acquired some mangoes and didn't know what to do with them. I'm not the biggest fan of eating them by themselves, so I was bound and determined to find a great way to bake or cook with them.
Enter the crisp.
Also, since I'm not a big fan of eating mangoes, I discovered they have pits? Did you know that? And cutting mangoes apart is quite...interesting? I winged it (wung it? wunged it? wonged it?), but luckily, LUCKILY, one of the food blogs I followed posted a "How To Cut Mangoes" tutorial.
The day after I made the crisp...
Mango Crisp
Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cardamom (ground)
5 cups mango (diced)
1 tablespoon lemon (juice)
1/2 cup flour1/4 cup rolled oats
1/4 cup coconut (unsweetend)
1/4 cup macadamia nuts (toasted and chopped)
1/2 cup brown sugar
1/3 cup butter (melted)
Directions:
1. Mix the sugar, cornstarch and cardamom in a large bowl.
2. Add the mango and lemon juice and toss to coat.
3. Mix the flour, rolled oats, coconut, macadamia nuts, brown sugar and butter in a large bowl.
4. Place the mango mixture into an 8x8 inch baking dish and pour the topping on.
5. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.
Unfortunately, I was dumb and only took before and after pictures of the crisp in the pan. But you get the idea.
This is really good AND unique! I didn't have macadamia nuts or coconut on hand, so I just threw in some more oats to compensate. It's yummy stuff.
Recipe Source: Closet Cooking