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Mango-Almond Crisp

For the Crumble:

1 1/2 sticks of unsalted butter

6 tablespoons brown sugar

1 cup flour

1/2 cup almond flour

1 cup corn flakes

For the Filling:

6-8 mangoes

1 teaspoons lime juice

1/4 teaspoon ground ginger

1 tablespoon sugar

1 tablespoon corn starch

Baking spray

Preheat oven to 350 degrees.

Cream the butter and brown sugar until light. Cut in the flour and almond flour until crumbly. Fold in the corn flakes and refrigerate 15 minutes.

Using the pit of the mango as a guide, cut down along the broad side of the mango so that you have 2-inch "halves." Remove the skin from the mango and then slice crosswise into 1/2-inch slices. Toss with lime juice. Mix the ginger, sugar, and corn starch together and mix in with the mango.

Spray a 9-inch baking dish with baking spray, add the mango, sprinkle with crumb topping and bake for 20-25 minutes, or until golden and bubbling. Serve warm.

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