Source: Cooking Light, May 2005
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
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.