Recipe for Mango Crisp a la Mode

Mmmm… Mango…  Neatly stacked packages of mango are calling to me from the freezer.  I look for reasons to open the freezer door and move them around.  I know.  How scandalous to dream of mangos in the wintertime. Perhaps if I disguise the mangos?  Wrap them in something warm… something comforting? No one will ever know…

Mangos have to be my favorite Southwest ingredient.  They are perfect “just as they are.”  Soft and sweet, mangos are like a peach with attitude.  Tart and juicy, with a beautiful bright color, you can’t miss them in a recipe.

I spied my cast iron skillet while trying to come up with a wintery way to use these beautiful mangos.  Before I knew it, I was melting a little butter and tearing open a couple packages of mangos.

“Frozen mangos?” you say.  Yes.  Mangos, even in season, can be a little inconsistent in their flavor and texture.  I always have a bag or two in my freezer to add to the fresh ones, just in case.  Frozen mangos have much the same texture as frozen peaches.  Fresh is better of coarse but, any  mango is still terrific.

Mango Crisp a la Mode

2 tablespoons butter

1 160z package frozen mangos

1/2 lime, juiced

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

pinch of salt

Topping

1/2 cup oats

1/2 cup all purpose flour

1/3 cup butter, cut into cubes

1/4 cup pecans

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

pinch of salt

Melt butter until foamy.  Add mangos and saute until warmed through.  Squeeze the lime juice over mangos.

Mix together brown sugar, cinnamon, nutmeg and salt.

Sprinkle over the mangos and stir.

Simmer until the sugar and mango juice become a syrup.

Prepare the topping by dicing butter into small cubes.

Mix together oats, flour, cinnamon, nutmeg, sugar, salt and pecans until well blended but still has lumps of butter and oat mixture.

Sprinkle the mixture evenly over the mango chunks.

Brown the topping in  350 oven for 8-12 minutes.  The mixture is already cooked and hot so it will brown very, very quickly.  Keep an eye on it so it doesn’t burn.

Spoon onto plates and serve with ice cream.  Vanilla is great if that’s what you have, but if you going to the store anyway, pick up some dulce de leche ice cream.  Its rich, caramel flavors go perfectly with the warm, cinnamon mango crisp.  Be sure to scoop up all the mango caramel on the bottom of the pan and spoon it over the top!

Here are some other ways to use mangos.  They may become your favorite, as well.

Cold Mango Soup- Bitten

Black Bean, Avocado and Mango Salad with Cilantro Lime- Tasty Kitchen

Mangos and Rum Cream- White on Rice Couple