Sunday, January 11, 2009

Mango Crisp - Yum!

So we´ve been in our apartment in San Pedro for a month, and I´ve been eyeing my OVEN all that time. Yes, I have an OVEN! The apartment is furnished, so the kitchen is equiped with the basics. Did I mention I had an oven?

Well, I decided the time had come to try it out. I found some different recipes for different Crisps - I modified, tweaked, and tried out one for Mangos (I just can´t get enough of these fruits here!).

Mango Crisp

3 graham crackers, crumbled (1 pkt Fibra y Miel)
2 tablespoons all-purpose flour
2 tablespoons dark brown sugar
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 teaspoon cinnamon
pinch nutmeg
4 tablespoons cold butter, cut into pieces

3 cups peeled and sliced Mango and juice (5 small/med)
2 tablespoons all-purpose flour
1/4 cup Granulated SPLENDA®
1/4 c dried cranberries
1/4 c pecans
juice from 1/2 lemon (skip this next time)
1 tsp minced ginger
1/2 teaspoon cinnamon
1/2 tsp cumin
dash nutmeg

- Preheat oven to 350 degrees F (175 C).
- Mix filling ingredients.
- Coat an 8X8 inch (or similar) baking dish with cooking spray or butter. Add filling.
- Blend all topping ingredients in a bowl until crumbly. Sprinkle over filling.
- Bake in preheated oven 30 minutes or until browned and bubbling around the edges.

I have to use a combination of the 140 C and 210 C settings on my oven (it isn´t a continuous dial). I slightly preheat and use a glass dish. Start on 210 for 20 minutes, then switch to 140 for 15 minutes.

Notes for next time:
- skip the lemon juice
- add more nuts
- try covering with foil for a while to cook, then remove to brown the topping
- can use raisins instead of cranberries. Note that either of these burn easier than the rest.
- can try either corn flour or pancake mix instead of flour

1 comment:

Julie said...

I made this again (I'm getting addicted!); You definitely don't need the lemon juice. And more pecans are *great!*
I also tried the foil trick, and it works much better - bake at the 210 C setting with foil on, for 30-35 minutes, then remove foil and brown topping 5-10 minutes. The mango filling comes out hot, but not mushy. It's good served right away (gotta try it with ice cream), but it is also good after refrigerating.