Ingredients
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1/3 cup sugar
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2 1/2 tablespoons cornstarch
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1 (12 ounce) can mango nectar
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1 teaspoon grated lemon, rind of
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1 tablespoon lemon juice
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8 cups chunks peeled mangoes, fresh,1 inch chunks (7 to 8 lb. total or thawed frozen 2 1/2 to 3 lb. total)
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1 1/2 cups regular rolled oats
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1 1/2 cups all-purpose flour
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1 cup roasted macadamia nuts or 1 cup pecans, coarsely chopped
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1/2 teaspoon ground ginger
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1/4 teaspoon salt
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1/2 cup maple syrup
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1/4 lb butter, melted
Instructions
- In a 3- to 4-quart pan, mix sugar and cornstarch.
- Add mango nectar and stir until blended.
- Stir over high heat until mixture comes to a boil, about 3 minutes.
- Remove from heat and mix in lemon peel and juice.
- Add mangoes and stir gently to coat.
- Pour into a shallow 2 1/2- to 3-quart baking dish.
- In a bowl, mix oats, flour, nuts, ginger, and salt.
- Add syrup and butter and mix until blended.
- Distribute mixture evenly over mangoes.
- Set dish in a foil-lined 10- by 15-inch baking pan.
- Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
- Serve warm or cool.