Mango Macadamia Crisp

I have a ton of cooking magazines filled with great recipes which I mark when I get the pub in the mail, but quickly forget about when I see other great recipes on the Internet. So this week I decided to go through all of my Cooking Light's, Gourmet's and the like, pull the recipes I like and recycle the rest. Pretty sure Michael thinks I'm wasting my time, that I won't actually make any of the recipes I've pulled, but today I proved him wrong, much to his delight. I made my first dessert from the ever-rising pile. And it was delicious. I made no changes to the original recipe other than to use frozen mangos from Trader Joe's (one bag) and I doubled the amount of macadamia nuts, mainly because I over estimated the amount of whole nuts that would make three tablespoons of chopped nuts, but also because I like macadamias. Next time I'd consider doubling the topping in full, just because it turned out so delicious. But really, it's great - and rich - as is. Or with a side of vanilla frozen yogurt.

Mango Macadamia Crisp
Source: Cooking Light, May 2005

Filling:
1/2 cup granulated sugar
2 tsp cornstarch
4 cups chopped peeled ripe mango (about 4 lbs)
3 tbsp fresh lime juice
2 tsp butter, melted
Cooking spray

Topping:
1/3 cup all-purpose flour
3 tbsp granulated sugar
1 1/2 tsp brown sugar
1/2 tsp ground ginger
3 tbsp butter
3 tbsp chopped macadamia nuts (I used 6 tbsp)

Preheat oven to 400. Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice and two teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, three tablespoons of granulated sugar, brown sugar and ginger, stirring well. Cut in three tablespoons of butter with a pastry blender or two knives until mixture resembles course meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400 for 40 minutes or until browned.