| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Mangos; peeled and diced, |
|
|
; about 2 quarts |
| 1 |
tb |
Peeled; grated gingeroot |
| 1/2 |
c |
Packed dark brown sugar |
| 1/4 |
c |
Clover honey |
| 1 |
|
Recipe oatmeal macadamia nut streusel; (recipe follows) |
| 3/4 |
c |
All purpose flour |
| 1/4 |
c |
Oatmeal |
| 1/4 |
c |
Granulated sugar |
| 1/4 |
c |
Packed brown sugar |
| 1/2 |
c |
Cold butter; cut into small |
|
|
; pieces |
| 1/4 |
c |
Chopped; toasted macadamia |
|
|
; nuts |
| 1/4 |
c |
Toasted; flaked, unsweetened |
|
|
; coconut (optional) |
INSTRUCTIONS
OATMEAL MACADAMIA NUT STREUS
Combine flour, oatmeal and both sugars in the bowl of a food processor.
Pulse to mix well. Add the butter to the bowl, replace the top and pulse
the machine to incorporate the butter. Work quickly and use short pulses to
make a dry, loose, fluffy mixture resembling sand. Do not allow the butter
to soften or make a dough.
Transfer the streusel to a small bowl and add the nuts and coconut. Toss by
hand to mix well.
Reserve until needed.
MANGO MACADAMIA NUT CRISP:
Preheat oven to 350 degrees.
Place the diced mango and the grated ginger in a saucepan and place over
medium low heat. Cook mango slowly, stirring until it releases its juice
and begins to simmer, about 5 to 7 minutes.
Simmer about 3 minutes more until mango is tender and juices are bubbly.
Remove mango pieces with a slotted spoon to a small bowl. Leave mango juice
in pan and bring to a boil. Stirring constantly, boil the mango juice until
it is reduced by 3/4 and is syrupy. Scrape syrup into bowl with mango and
add brown sugar and honey. Stir gently to combine.
Transfer mango to a lightly buttered 2 quart shallow bake pan (a round 9
inch cake pan works as well). Sprinkle the Oatmeal Macadamia nut streusel
over the mango filling, covering evenly.
Place baking dish on a cookie sheet (to catch any bubbling filling) and
place in the oven. Bake 25-30 minutes until streusel is golden and the
filling is bubbly.
Cool to room temperature before serving.
Converted by MC_Buster.
Per serving: 2243 Calories (kcal); 95g Total Fat; (36% calories from fat);
8g Protein; 365g Carbohydrate; 248mg Cholesterol; 1019mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 9 Fruit; 18 1/2 Fat;
14 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0045
Converted by MM_Buster v2.0n.
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