Here in Kona, July is the peak season for mangos. This simple family favorite uses juicy fresh mangos, orange juice, and lime zest to make a bright and cheerful summertime dessert. There's no better companion than Tropical Dreams Tahitian Vanilla Ice Cream, made right here on our beautiful Big Island.
Ingredients:
Filling:
4 cups of mango, diced into 1/2-inch cubes
1/3 cup of raw sugar
1/3 cup of gluten-free flour (or all-purpose flour)
Juice of 1 orange
Zest of 1 lime
1/4 cup of melted butter
Topping:
1/4 cup of melted butter
1/2 cup of gluten-free flour (or all-purpose flour)
1/4 cup of raw sugar
1 cup of rolled oats
1 teaspoon of cinnamon powder
Directions:
Preheat oven to 375°F.
In a round pie dish, toss together the mango, flour, sugar, lime zest, and orange juice. Then, drizzle the melted butter throughout the fruit mixture.
In a large bowl, combine the flour, oats, sugar, and cinnamon powder. Drizzle in the melted butter and combine with a fork. If little clumps form, know that is a good sign. You want lots of those sticky, buttery, sugary clumps.
Evenly distribute the topping over the mango in the baking dish.
Bake for 35-40 minutes, remove from oven, and allow to sit for at least 15 minutes before serving.
I pair this with Tropical Dreams Tahitian Vanilla Ice Cream!
More recipes at communityeats.com.