3 mango-rosa
1/3 cup Port wine
1 tablespoon lemon juice
3/4 cup all-purpose flour
1 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup butter or margarine
heavy cream
3 mango-rosa
1/3 cup Port wine
1 tablespoon lemon juice
3/4 cup all-purpose flour
1 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup butter or margarine
heavy cream
Preheat the oven to moderate temperature (170°F)
Remove the pit and peel from the mangoes and slice them into wedges
Arrange the mangoes in a 20 cm x 20 cm x 50 cm refractory dish and sprinkle with wine and lemon juice
Mix the flour, cream of tartar, and spices
Add the butter to the flour mixture and make a dough, working it with your hands
Cover the mangoes with this dough, pressing well
Bake for about 30 to 40 minutes until the dough is golden brown
Serve warm with whipped heavy cream, if desired
Yield: 6-8 servings.
