Ginger Mango Grunt

16 ingredients
3 steps

Ingredients

  • 1/2 cup all-purpose flour
  • 3 tablespoons yellow cornmeal
  • 4-1/2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 2 tablespoons cold butter
  • 3 tablespoons egg substitute
  • 3/4 cup mango nectar, divided
  • 1 jar (20 ounces) refrigerated mango slices, drained
  • 1/2 cup reduced-sugar orange marmalade
  • 1 tablespoon lemon juice
  • 1/2 cup golden raisins
  • 1/4 cup chopped crystallized ginger
  • 1/4 cup sliced almonds
  • Low-fat frozen yogurt, optional

Directions

  1. 1
    In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine egg substitute and 1/4 cup nectar; stir into the flour mixture just until moistened.
  2. 2
    Coarsely chop mango slices; combine with marmalade, lemon juice and remaining nectar.
  3. 3
    Transfer to an 8-in. cast-iron or other ovenproof skillet; stir in raisins. Bring to a boil. Drop flour mixture in eight mounds onto the simmering mango mixture. Reduce heat; cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Sprinkle with ginger and almonds; if desired, serve with frozen yogurt.

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