Kaʻū Kaukau: Mango Crisp

By Tim DeLozier

Welcome to Kaʻū Kaukau, a monthly recipe column based on what is locally in season in Kaʻū. Each month, the recipes will vary and include desserts, main dishes, side dishes, appetizers, and salads. All the recipes will be quick and easy to make with minimal ingredients.

Mango Crisp Recipe

Ingredients:
• 3 large mangoes, about 4 to 5 cups diced or sliced
• 1/4 cup sugar
• 1 1/2 teaspoons cinnamon
• 2 tablespoons lemon juice
• 1/4 teaspoon pure vanilla extract
• 1 heaping tablespoon cornstarch

For the Topping:
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 5 tablespoons (2 1/2 ounces) butter, softened
• 1/2 cup brown sugar, packed

Directions:
• Preheat the oven to 350°F.
• Butter an 8-inch square baking dish.
• In a bowl, combine the diced or sliced fresh mangoes with the granulated sugar, cinnamon, lemon juice, and vanilla. Toss to blend and then add the cornstarch and toss thoroughly.
• Transfer the mango filling mixture to the prepared baking dish and set aside.
• In a clean bowl, combine the flour, oats, and brown sugar. Blend well. Add the softened butter and mix it with a fork, pastry cutter, or fingers until crumbly.
• Sprinkle the crumb mixture evenly over the mango filling. 
• Bake the mango crisp in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
• Serve the mango crisp warm, cold, or at room temperature. 
• Sprinkle with cinnamon sugar or top with ice cream if desired.