Melted butter (for greasing)
3 ripe mangos, cut into 2.5 cm cubes (900g)
1 and 1/2 tablespoons of lime juice
3 tablespoons of cornstarch
1/2 tablespoon of flour
1/2 teaspoon of grated ginger
For the coating
1 cup all-purpose flour (120g)
1/4 cup cornstarch (45g)
1/4 cup brown sugar (40g)
1/2 teaspoon ground ginger
1 tablespoon flour
1/2 cup cold butter, cut into small pieces (100g)
1/2 cup chopped pecans (60g)
12 small scoops of vanilla ice cream (900g) for serving
Melted butter (for greasing)
3 ripe mangos, cut into 2.5 cm cubes (900g)
1 and 1/2 tablespoons of lime juice
3 tablespoons of cornstarch
1/2 tablespoon of flour
1/2 teaspoon of grated ginger
For the coating
1 cup all-purpose flour (120g)
1/4 cup cornstarch (45g)
1/4 cup brown sugar (40g)
1/2 teaspoon ground ginger
1 tablespoon flour
1/2 cup cold butter, cut into small pieces (100g)
1/2 cup chopped pecans (60g)
12 small scoops of vanilla ice cream (900g) for serving
Preheat the oven to 350°F (medium)
Grease a 24 cm diameter refrigerator dish with butter
Place the mango in the prepared dish and drizzle with lime juice
In a small bowl, mix well the cornstarch, flour, and ginger
Spread it over the mango and reserve
To prepare the coating: in a food processor, process all ingredients except for the butter and pecans until a crumbly mixture forms
Add the butter and process quickly
Spread it over the mango and sprinkle with pecans
Bake in the preheated oven until golden (about 20 minutes)
Serve chilled or at room temperature with vanilla ice cream
(790 calories per serving)
