Mango Macadamia Crisp
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Makes 8 servings
Make-Ahead: The mangoes can be sliced up to 8 hours ahead, covered and refrigerated. The topping can be prepared up to 8 hours ahead. The crisp can be made 4 hours ahead, but it is best served right from the oven.
Mangoes, which taste like peaches on a tropical vacation, are a great summer fruit for baking into cobblers, pies, and crisps. Macadamia nuts are an extravagant addition to the topping for this crisp, but hey, it's Dad's day and he deserves something special. Unsalted macadamia nuts work best. If you can't find them, rinse the salted nuts in a wire sieve, and then pat dry before chopping. Don't chop the macadamia nuts too finely, or they could burn in the oven.
Topping
1 cup old-fashioned (rolled) oatmeal
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup (4 ounces) coarsely chopped macadamia nuts
8 tablespoons (1 stick) unsalted butter
Filling
1 cup granulated sugar
1 tablespoon cornstarch
10 ripe mangoes, peeled, pitted, and cut into 1/2-inch thick slices (see Note)
Grated zest of l lime
2 tablespoons fresh lime juice
3 tablespoons unsalted butter, thinly sliced
Vanilla ice cream, for serving
- Position a rack in the center of the oven and preheat to
350°F. Lightly butter a 13- by 9-inch baking dish.
- To make the topping, mix the oatmeal, brown sugar, and flour with
your fingers in a medium bowl, being sure to break up the sugar. Mix in
the nuts. Add the butter and work with your fingers until the mixture
is combined and crumbly. (The topping can be prepared up to 8 hours
ahead, kept at room temperature.)
- To make the filling, whisk the sugar and cornstarch in a large bowl
to combine. Add the mangoes, lime zest and juice and mix gently. Add
the butter. Pour into the baking dish. Sprinkle the topping evenly
over the fruit.
- Bake until the juices are bubbling and the topping is crisp, about
40 minutes. If the nuts threaten to burn, loosely cover the crisp with
aluminum foil. Cool for at least 10 minutes before serving hot, warm,
or cooled to room temperature. (The crisp can be made up to 4 hours
ahead.)
Note: To peel a mango, place the fruit on the work surface where
it will balance itself. As the mango lies on the counter, the pit runs
horizontally through the center of the fruit. Don't cut vertically into
the fruit, or you'll run into the pit. Use a sharp knife to cut off the
top of the fruit, coming just above the top of the pit. Turn the mango
over and cut off the other side of the fruit. Using a large metal
serving spoon, scoop the mango flesh from each portion in one piece.
The peeled mango can now be sliced. Pare the pit portion with a small
knife, and eat the flesh from the pit as your treat.
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