Mango Crisp

• 1/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 (12 ounce) can mango nectar
• 1 teaspoon grated lemon, rind of
• 1 tablespoon lemon juice
• 8 cups chunks peeled mangoes, fresh,1 inch chunks (7 to 8 lb. total or thawed frozen 2 1/2 to 3 lb. total)
• 1 1/2 cups regular rolled oats
• 1 1/2 cups all-purpose flour
• 1 cup roasted macadamia nuts or 1 cup pecans, coarsely chopped
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/4 lb butter, melted

1. In a 3- to 4-quart pan, mix sugar and cornstarch.
2. Add mango nectar and stir until blended.
3. Stir over high heat until mixture comes to a boil, about 3 minutes.
4. Remove from heat and mix in lemon peel and juice.
5. Add mangoes and stir gently to coat.
6. Pour into a shallow 2 1/2- to 3-quart baking dish.
7. In a bowl, mix oats, flour, nuts, ginger, and salt.
8. Add syrup and butter and mix until blended.
9. Distribute mixture evenly over mangoes.
10. Set dish in a foil-lined 10- by 15-inch baking pan.
11. Bake in a 375u0b0 oven until topping is golden brown, 30 to 40 minutes.
12. Serve warm or cool.

sugar, cornstarch, mango, grated lemon, lemon juice, mangoes, regular rolled oats, flour, nuts, ground ginger, salt, maple syrup, butter

Taken from www.food.com/recipe/mango-crisp-67988 (may not work)