Mango Season is Drawing to a Close

Sad. Luckily I bought almost a year's supply of mango. They are in the refrigerator dehydrating into shoe leather. We tried to pit one with the mango pitter. It wouldn't even go through the skin. However, the inside has remained soft. Brown and soft. Nobody noticed in this yummy crisp.

Mango Macadamia Crisp
From Cooking Light

The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.
I doubled the topping which will make the nutritional information null and void.
Yield: 8 servings (serving size: about 1/2 cup)


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

  • Topping:
  • 1/3 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon ground ginger
  • 3 tablespoons butter
  • 3 tablespoons chopped macadamia nuts


Preheat oven to 400°.
Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 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, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.

Nutritional Information

Calories:238 (31% from fat)
Fat:8.1g (sat 3.1g,mono 4.2g,poly 0.3g)

Simple Vanilla Ice Cream


1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract


In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.

Turn the Cuisinart ice cream maker machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Or follow the manufacturers instructions for any ice cream maker.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional Information Per Serving (I'm guessing 1/2 cup)

Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g • sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g


Taryn said...

You're right. I had no idea the mangoes were questionable. Delish.

Lindsay said...

Yummy stuff.