Mango Crisp

Mango Crisp

Photographs by James Carrier

SERVES 8
TIME About 1 1/4 hours


Ingredients:

1/3 cup sugar 2 1/2 tbsp. cornstarch
1 can (12 oz.; 1 1/2 cups) mango nectar
1 tsp. grated lemon peel
1 tbsp. 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 tsp. ground ginger
1/4 tsp. salt
1/2 cup maple syrup
1/2 cup (1/4 lb.) butter, melted


Directions:

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 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.

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

PER SERVING 591 cal., 38% (225 cal.) from fat; 7.2 g protein; 25 g fat (9.3 g sat.); 89 g carbo (4 g fiber); 198 mg sodium; 31 mg chol.

Serve With Chàteau de Candale Saint-Emilion Grand Cru 2006 (Bordeaux)