Mango Crisps with raspberries & almonds

By seo53

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

Details

Servings 4
Cooking time 60mins

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.