MANGO PEAR CRISP
Mustard Seed Market & Cafe Natural Foods Cookbook
This out-of-the-ordinary crisp is worth the tango with a fresh mango in your kitchen.
• 6 medium, firm ripe pears
• 2 ripe mangoes
• 3/4 cup unbleached, all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp. sea salt
• 8 tbsp. cold unsalted butter, cut into small pieces
• 1/4 cup diced crystallized ginger
Heat oven to 375 degrees, positioning rack in the lower third of the oven. Grease a 2-qt. baking dish that's 2" deep.
Peel and core the pears. Slice them in half and then cut each half into 4 wedges. Place in the baking dish. Peel and cut mangoes into 1/2" slices. Toss with the pears.
In a small bowl, stir together the flour, sugar, and salt. Cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the crystallized ginger. Scatter the crumb topping evenly over the fruit. Tap the dish gently on the counter once or twice to settle the crumbs.
Bake until the topping is golden brown, the fruit juices are bubbling, and the fruit is tender when pierced with a toothpick or skewer, about 45 minutes. Serve warm.
• Crystallized ginger is fresh ginger that's been cooked in sugar syrup and coated with coarse sugar.
• The mango tango—don't let this fruit intimidate you. Repeat after me: "I am in charge in my kitchen." Stand the mango upright on a cutting board and slice through the flesh on one of the flatter sides, cutting around the seed. Repeat on the other side to make two cuts from the fruit plus a third center section with the seed. You can use a sturdy kitchen spoon and ease it between the ripe mango skin and the fruit's flesh to separate, then place the fruit on the cutting board, flat side down, to slice.