Magnificent Mangoes

I have mentioned before the fruit is not typically something I want to go out of my way to peel, cut and prepare. I do so to make crisps, because I like them! I have also revealed my strong dislike for mango and my self-treatment to learn to love them.

Here in Peru, we have a variety of mangoes to choose from. I have had to learn which mango I should buy depending on what it is I want to do with it. I know that I should buy the Kent Mangoes when they are green to cut and eat crunchy, with salt. The Edwards are perfectly sweet for juice. The Criolla Mangoes are a nice snack but are full of strings inside (blech!). The Tommy Atkins have a cute name, but nothing special about their taste. The Haden Mangoes are great when you want ripe, sweet mango to eat.

Peru exports its share of mangoes. In fact Karen used a Peruvian mango the other day to prepare a delicious salsa (or salad if you eat it straight from the bowl!). The Kents are typically exported because they can be picked long before they arrive to other countries. I have seen the process from the tree to the packed boxes in the northern area of Peru!

Mango season is just about over here and I failed to share most of my favorite ways to eat them. Luckily, the Hadens are still coming in, so it is the perfect time to share with you a wonderful way to enjoy them!

Mango Crisp
Adapted from Cooking Light
Serves 8

Filling
4 cups of chopped peeled ripe mango (about 4 pounds)
1/4 cup of granulated sugar
2 teaspoons of cornstarch
3 tablespoons of fresh lime juice
2 teaspoons of butter, melted

Topping
1/3 cup of flour
3 tablespoons of granulated sugar
1 1/2 teaspoons of brown sugar
1/2 teaspoon of ground ginger
3 tablespoons of cold butter, cut in cubes

1. Preheat oven to 400F.

2. Make filling by combining the mango, sugar, cornstarch, lime juice and butter, tossing gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.

3. Prepare topping by combining flour, granulated sugar, brown sugar, and ginger, stirring well. Cut in cubes of butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.

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Mango Crisp is being served up for Monthly Mingle – Spring Fruit. Monthly Mingle was created by Meeta at What’s For Lunch Honey and this month is being hosted by Abby of Eat The Right Stuff.