Naturally sweet and juicy, there are few things in this world that taste better than a fresh, ripe, mango. The disc shaped pit however, makes the tail end of a mango a little difficult to get to. This leaves me feeling like anything but royalty.
It never fails, after slicing off what I can with a knife, I find myself hunched over the kitchen sink devouring the pit...Making sure to get every last bit with my teeth. Using all 10 fingers I double fist it so it can't slip away. As I gnaw on the pit, mango juice runs down my chin and drips off my hands and elbows, slightly resembling a hillbilly in a buttered corn on the cob eating contest.
It is only after I manage to get every little piece of that mango, that I stop and wince at the fact that my husband quite possibly may have just witnessed the most frantic looking mango muncher he has ever encountered...
My excuse... I don't like to waste... Which I guess is true. But you will never find me gnawing on a T-bone, peach pit, or corn dog stick. There is just something about a mango that is irresistible.
Some of you know JUST where I am coming from. Others of you, wonder how in the world Dan Carpenter could have married such a savage.
If you have never attacked a mango pit, I challenge you.
I challenge you to carve one clean with your teeth and then never do it again....
-Lemme know how that works out for ya-
Mangoes are always available here in South Florida, but right now they are in season. I found them 10 for 10 at the store. Wahoo!! Perfect time for Mango Crisp! We love Apple Crisp and we love mangoes so I decided to try Mango Crisp. Am I ever happy that I did! Yum!! Mango Crisp is perfect for dessert, breakfast, or really anytime. Warm Mango Crisp with vanilla ice cream? Perfect for Mothers Day! Mango Crisp with homemade whipped cream? Yes please! Mango Crisp warm? Mango Crisp cold? Heck yea! Bring it on!
3 Ripe mangoes peeled, sliced and diced - approx 4 cups
1/6 cup sugar
1/8 cup fresh squeezed Orange Juice
1 TB of flour or corn starch
1 TB lemon juice
2/3 cup tightly packed brown sugar
1/2 + 1/8 cup flour
2/3 cup oats
1 heaping tsp cinnamon
6 TB butter
Preheat oven to 375 degrees
In large bowl combine the peeled sliced and diced mangoes and sugar. Toss. Set aside.
In a small dish combine OJ, flour or cornstarch, and lemon juice. Stir until flour/cornstarch has broken up and dissolved smoothly into the liquid. Dump into mangoes and lightly toss to mix.
Grease an 8x8 glass baking dish by smearing with butter or spraying with cooking spray.
Dump mangoes into the greased dish and spread evenly across the bottom.
In the empty mango bowl, (no need to rinse), put the 2/3 tightly packed cups of brown sugar, 1/2+1/8 cup flour, 2/3 cup oats, and 1 full tsp of cinnamon. Stir until all is mixed together evenly.
Melt butter and then pour it into the sugar, oat, flour mixture. Stir and mix around until well combined and crumbly.
Sprinkle the crumbles evenly over top the mangoes.
Pop in a 375 degree oven on the center rack uncovered for 35 minutes or until the top is golden crisp and the mango is bubbling.
Remove from oven and let cool for 25 minutes. This allows it to set up so it isn't runny when you scoop it out.
Serve with whipped cream or ice cream.