Mangoes are in season. Even if you are not a mango lover, I think you will like this dessert.
INGREDIENTS:
- Mango filling:
- 5 Cups of mangoes cut into 1 inch chunks
- 1/2 Tsp cinnamon
- 1 Cup sugar
- 2 Tbsp butter
- 2 Tsp lemon juice
- 2 Tsp vanilla extract
- 3 Tbsp cold water
- 2 1/2 Tbsp cornstarch
- Topping:
- 1 1/2 Cups Quick Oats
- 1/2 cup all purpose flour
- 3/4 Cup brown sugar
- 3/4 Cup cubed cold butter
INSTRUCTIONS:
- For the Filling:
- Combine the mangoes, sugar and cinnamon and cook to boiling in a large saucepan.
- Mix the cornstarch and cold water to make a slurry.
- When the mango mixture is boiling and syrupy add the cornstarch slurry and stir until it thickens.
- Add the cinnamon, vanilla, lemon juice and butter and stir until blended.
- Pour into a buttered 10 x 7 baking dish. (Size of the baking dish can vary).
- For the Topping:
- In a bowl, combine the quick oats, flour and brown sugar.
- Mix well until all ingredients are distributed evenly.
- Work in the cubed butter a little at a time using a pastry cutter to blend it with the dry mixture. Continue adding the butter and blending the mixture until it looks like a paste.
- Crumble the mixture over the mango filling.
- Bake at 400 Degrees F for 20 to 25 minutes
- Best served warm with a scoop of good vanilla ice cream