Butter (for greasing)
3 ripe mangoes, cut into 2.5 cm cubes (900g),
1 1/2 tablespoon of lemon juice
3 tablespoons of cornstarch
1/2 tablespoon of ginger powder
For the topping
1 cup of wheat flour (120g)
1/4 cup of cornstarch (45g)
1/4 cup of brown sugar (40g)
1/2 teaspoon of ground ginger
1 tablespoon of cornstarch
1/2 cup of cold butter, cut into small pieces (100g)
1/2 cup of pecans, chopped (60g)
12 medium-sized scoops of vanilla ice cream (900g - for serving)
Butter (for greasing)
3 ripe mangoes, cut into 2.5 cm cubes (900g),
1 1/2 tablespoon of lemon juice
3 tablespoons of cornstarch
1/2 tablespoon of ginger powder
For the topping
1 cup of wheat flour (120g)
1/4 cup of cornstarch (45g)
1/4 cup of brown sugar (40g)
1/2 teaspoon of ground ginger
1 tablespoon of cornstarch
1/2 cup of cold butter, cut into small pieces (100g)
1/2 cup of pecans, chopped (60g)
12 medium-sized scoops of vanilla ice cream (900g - for serving)
Preheat the oven to 180°C (medium)
Grease a 24 cm diameter baking dish with butter
Place the mango in the baking dish and drizzle with lemon juice
In a small bowl, mix well the cornstarch, flour, and ginger powder
Sprinkle over the mango and reserve
Prepare the topping: process all ingredients except butter and pecans until a crumbly mixture forms
Add the butter and process quickly
Spread over the mango and sprinkle with pecans
Place in the preheated oven to golden brown (about 20 minutes)
Serve chilled or at room temperature with vanilla ice cream
790 calories per serving
