- 4
- 60 mins
Ingredients
- 1 lb. frozen mango,diced into l" cubes (3 cups)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- Juice of 1/2 a lime
- Pinch of salt
- 1/3 cup rolled oats, processed to a powder
- 1/4 cup sugar
- 3 tablespoon all-purpose flour
- 3 tablespoon unsalted butter, cold, cubed
- 1/4 cup sliced almonds
- 1 teaspoon almond extract
- Half an egg white
- 1/2 cup frozen raspberries
Preparation
Step 1
Preheat oven to 350 F; line a baking sheet with aluminum foil. Toss the mango, 1 tablespoon sugar, cornstarch, lime juice, and salt together for the filling; set aside. Combine the oats, 1/4 cup sugar, flour, and a pinch of salt in a bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Add the almonds and extract,and blend to break up the nuts slightly. Whisk the egg white in a bowl and add half of it to the oat mixture, using a fork to blend (discard remaining white).
Divide the mango mixture among four 3/4-cup ovenproof cups. Sprinkle each with some of the raspberries, then top with oat mixture. Bake on the prepared
baking sheet for 40-45 minutes, or until topping is golden and fruit is
bubbly. Cool slightly before serving.