Mango Betty

Name: Mango Betty
Ingredients: 1/2 cup firmly packed light brown sugar; 1/2 teaspoon lemon zest; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; Pinch of ground cloves; Pinch of salt; 5 slices white gluten-free bread (4 ounces), roughly torn (I use Ener-G Tapioca Loaf Thin Sliced for this; see Resources, page 177); 1 1/2 pounds partly ripe mango chunks, cut into 3/4-inch pieces (about 4 1/2 cups); 2 tablespoons freshly squeezed lemon juice; 2 tablespoons dairy-free, soy-free vegetable shortening

11 ingredients

12 steps

Ingredients

1/2 cup firmly packed light brown sugar
1/2 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of ground cloves
Pinch of salt
5 slices white gluten-free bread (4 ounces), roughly torn (I use Ener-G Tapioca Loaf Thin Sliced for this; see Resources, page 177)
1 1/2 pounds partly ripe mango chunks, cut into 3/4-inch pieces (about 4 1/2 cups)
2 tablespoons freshly squeezed lemon juice
2 tablespoons dairy-free, soy-free vegetable shortening

Directions

1

Preheat the oven to 375F.
2

Grease an 8 by 8-inch baking dish liberally with vegetable shortening.
3

Combine the light brown sugar, lemon zest, cinnamon, ginger, nutmeg, cloves, and salt in a food processor.
4

Pulse to combine.
5

Add the bread and pulse until you have a rough crumb (about 20 pulses).
6

Spread half of the bread crumb mixture in the bottom of the baking dish.
7

Top with the mangoes, sprinkle the mangoes with the lemon juice, and then top with the remaining half of the bread crumb mixture.
8

Dot top with the shortening.
9

Bake in the center of the oven for 45 to 50 minutes, or until the top is golden brown and the fruit is bubbling, rotating the pan halfway through.
10

Serve warm or at room temperature.
11

Store, covered, at room temperature (dont cover it until its cooled completely or the crumb will get soggy).
12

Its just as good on day two!