Reviews (1) Add Rating & Review 19 Ratings 5 star values: 2 4 star values: 3 3 star values: 6 2 star values: 6 1 star values: 2 Martha Stewart Member Rating: Unrated 10/05/2010 I mixed this up in a flash. Had to substitute ground ginger for the crystallized. I used nine grain bread instead of white and really loved the texture and nuttiness. I also cut the recipe since I had only one mango. Was really tasty and not much work at all!
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Gallery Mango Betty Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 6
Ingredients Ingredient Checklist 1 tablespoon crystallized ginger 1/2 cup packed light-brown sugar 1/4 teaspoon ground allspice 5 slices white sandwich bread (4 ounces), coarsely torn 4 mangoes (4 pounds), peeled, pitted, and cut into 3/4-inch pieces 2 tablespoons fresh lemon juice 2 tablespoons unsalted butter
Gallery Mango Betty
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 6
Gallery
Mango Betty
Mango Betty
Mango Betty
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 6
Recipe Summary
prep: 20 mins total: 1 hr 5 mins
Servings: 6
prep: 20 mins
total: 1 hr 5 mins
prep:
20 mins
total:
1 hr 5 mins
Servings: 6
6
Ingredients
Ingredients
- 1 tablespoon crystallized ginger 1/2 cup packed light-brown sugar 1/4 teaspoon ground allspice 5 slices white sandwich bread (4 ounces), coarsely torn 4 mangoes (4 pounds), peeled, pitted, and cut into 3/4-inch pieces 2 tablespoons fresh lemon juice 2 tablespoons unsalted butter
Directions
Preheat oven to 375 degrees. In a food processor, pulse ginger until finely chopped. Add brown sugar, allspice, and bread. Pulse until coarse crumbs form.
Sprinkle 1/2 cup of crumb mixture in the bottom of an 8-inch square (2-quart) baking dish; fill with mangoes, and drizzle with lemon juice. Level fruit with the back of a spoon.
Top with remaining crumb mixture; dot with butter. Bake until crumbs are golden brown and fruit is bubbly, about 45 minutes. Serve.
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 2 4 star values: 3 3 star values: 6 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 10/05/2010 I mixed this up in a flash. Had to substitute ground ginger for the crystallized. I used nine grain bread instead of white and really loved the texture and nuttiness. I also cut the recipe since I had only one mango. Was really tasty and not much work at all!
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 2 4 star values: 3 3 star values: 6 2 star values: 6 1 star values: 2
Add Rating & Review
19 Ratings 5 star values: 2 4 star values: 3 3 star values: 6 2 star values: 6 1 star values: 2
19 Ratings 5 star values: 2 4 star values: 3 3 star values: 6 2 star values: 6 1 star values: 2
19 Ratings 5 star values: 2 4 star values: 3 3 star values: 6 2 star values: 6 1 star values: 2
5 star values: 2 4 star values: 3 3 star values: 6 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 10/05/2010 I mixed this up in a flash. Had to substitute ground ginger for the crystallized. I used nine grain bread instead of white and really loved the texture and nuttiness. I also cut the recipe since I had only one mango. Was really tasty and not much work at all!Martha Stewart Member
Rating: Unrated 10/05/2010
I mixed this up in a flash. Had to substitute ground ginger for the crystallized. I used nine grain bread instead of white and really loved the texture and nuttiness. I also cut the recipe since I had only one mango. Was really tasty and not much work at all!
Rating: Unrated
All Reviews for Mango Betty
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mango Betty
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
