It is literally raining mangos in Miami this summer. There are so many that I had to come up with another way to eat them. Of course I am all about eating the fruit as nature intended, but with plethora of mangos I can only eat so many in a day.
Mangos are a stone fruit, so they have a seed in the center. The pit of a mango can be very large. It is best to cut the both sides and peel the skin around the center where the seed is located. They are a tropical fruit and were first discovered by man in India. They are sweet, juicy, and typically have a lot of meat with pulp. Mangos are so versatile. You can make them in a savory dish with seafood, you can blend it to make a smoothie, or bake with it.
Yields 6 servings
3 ripe mangos- diced
1 teaspoon ground cinnamon
6 tablespoons of unsalted butter - 3 tablespoons melted
1/4 cup light brown sugar
1 tablespoon cane sugar
1 teaspon vanilla extract
1 heaping cup of rolled oats
2/3 cup all purpose flour
A pinch of salt
1. Preheat the oven to 350 degrees.
2. Dice the mangos and place in a bowl with the cinnamon, salt, vanilla, and cane sugar. Gently mix together. Then place it in a square pyrex or baking pan.
3. In a serparate bowl, mix together the brown sugar, oats, flour, and 3 tablespoons of melted butter. Crumble it together with your fingers.
4. Place the crumble on top of the mangos. Add the 3 tablespoons of remaining butter over the top of the crumble.
5. Bake in the oven for 30-40 minutes, until the top is just golden.
6. Remove from the oven and let it cool for about 10-15 minutes, and serve.
This can also be enjoyed cold and keeps in the fridge in an air tight container for up to 4 days.