This is perhaps the simplest dessert in this cookbook, and it’s also one of the tastiest. It’s extremely low in fat and full of good-for-you fruit. I make it when they’re selling cut-up mangoes on the cheap at Trader Joe’s.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Grease an 8 by 8-inch baking dish liberally with vegetable shortening.
Step 2
Combine the light brown sugar, lemon zest, cinnamon, ginger, nutmeg, cloves, and salt in a food processor. Pulse to combine.
Step 3
Add the bread and pulse until you have a rough crumb (about 20 pulses).
Step 4
Spread half of the bread crumb mixture in the bottom of the baking dish. Top with the mangoes, sprinkle the mangoes with the lemon juice, and then top with the remaining half of the bread crumb mixture. Dot top with the shortening.
Step 5
Bake in the center of the oven for 45 to 50 minutes, or until the top is golden brown and the fruit is bubbling, rotating the pan halfway through. Serve warm or at room temperature. Store, covered, at room temperature (don’t cover it until it’s cooled completely or the crumb will get soggy). It’s just as good on day two!
