Mango Crisp - Mark Bittman
I love Mark Bittman. I have three of his cookbooks and without a doubt, I can find answers for all my cooking questions, in one of them. I, also find the recipes, I want to make. This time, I used The Food Matters Cookbook.
I had four mangoes, in the house, and nothing planned for them so I looked up mangoes in the book and there was a crisp, waiting to be made. I have made many types of crisps but never a mango crisp. This was a happy recipe. You can sub in other fruits in the recipe. I am going to add blueberries to the mango, next time, I make it.
Mango Crisp adapted from Mark Bittman’s The Food Matters Cook Book
4 tablespoons (1/2 stick) margarine, softened, plus more for greasing the pan.
2 tablespoons Canola oil
1 cup brown sugar
1/2 cup shredded, unsweetened coconut
1 tablespoon lemon or lime juice
1/2 teaspoon cinnamon
1/2 cup gluten-free flour mixture
1/2 cup rolled oats (old fashioned, not quick cooking)
pinch of salt
3 pounds mangoes, peeled, pitted and chopped
Preheat the oven to 400 degrees.
Grease an 8 or 9 inch square pan.
Using a hand held mixer, cream together the margarine, oil, and brown sugar. By hand, stir in the coconut, lemon or lime juice, cinnamon, flour, oats, and salt until combined and crumbly.
Place the mangoes into the prepped dish and then evenly crumble the crisp topping on top of the mangoes. Bake until golden and just starting to brown – about 25 – 35 minutes. Serve warm!
This was such a treat with the mango rather than the usual fruit, I use, and we did justice to it, with little remaining, at the end of the meal. It can be used as a side or as a dessert.
Linked to See Ya in the Gumbo Inspire Me Monday My Meatless Monday Gluten-Free Weekly Meal Plan Linky Mix it up Monday Mealtime Mondays Pennywise Platter Real Food Wednesday