Half cup of warm water
One-half cup of dried damask cut into small cubes
Two large mangos
Two cups of cold water
Two tablespoons of lemon juice
Covering:
One-third cup of oatmeal
One-sixth cup of chopped nuts or hazelnuts, not too finely ground
One-quarter cup of confectioner's sugar tightly packed in a bowl
Three tablespoons of butter cut into small pieces
Half teaspoon of cinnamon powder
A pinch of salt
Half cup of warm water
One-half cup of dried damask cut into small cubes
Two large mangos
Two cups of cold water
Two tablespoons of lemon juice
Covering:
One-third cup of oatmeal
One-sixth cup of chopped nuts or hazelnuts, not too finely ground
One-quarter cup of confectioner's sugar tightly packed in a bowl
Three tablespoons of butter cut into small pieces
Half teaspoon of cinnamon powder
A pinch of salt
Bake the oven at high temperature (250°C)
Cut 4 sheets of aluminum foil into 37 x 30 cm squares
Gently grease the middle of one half of each sheet
Pour warm water over the damask and set aside
Peel the mangos, remove the pit and cut them into 1/2 cm thick slices
Soak the mango slices in cold water with lemon juice while preparing the topping
Mix all ingredients with your fingertips until a granulated mixture forms
Drain the damask on absorbent paper
Add the topping
Drain the mango well and divide it between the sheets of aluminum foil over the greased area
Dust with the topping and seal the packages tightly
Heat a large baking dish in the oven at high temperature for 2 minutes
Add the packages and bake for 10 minutes
Serve warm or at room temperature
Serves 4.
