Prep: 20 minutes plus standing
Bake: 40 minutes • Serves: 8
3/4 cup lightly packed brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup rolled oats
1/2 cup cold unsalted butter (1 stick), cut into small pieces
1 large ripe mango, peeled and sliced
16 ounces fresh blueberries (about 2-2/3 cups)
1. Preheat oven to 375°F. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.
2. In large bowl, whisk together 1/2 cup sugar, 1/2 cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.
3. In medium bowl, toss mango, blueberries, and remaining 1/4 cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.
4. Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.
Approximate nutritional values per serving:
301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol,
6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein
> Serve warm with vanilla ice cream.
> To cut a mango, slice off the fattest parts, called the “cheek,” on both sides. Score the “cheek” by making shallow cuts with a paring knife. Make each cut about 1/2 inch apart, and then turn the “cheek” and make perpendicular cuts as well. Once scored, press the back side of the mango so that all the flesh is standing at attention and trim off the flesh from the skin. Cut around the reserved pit with a paring knife.