Mango Crisp - cooking recipe

Ingredients

1/3 cup sugar
2 1/2 tablespoons cornstarch
1 (12 ounce) can mango nectar
1 teaspoon grated lemon, rind of
1 tablespoon lemon juice
8 cups chunks peeled mangoes, fresh,1 inch chunks (7 to 8 lb. total or thawed frozen 2 1/2 to 3 lb. total)
1 1/2 cups regular rolled oats
1 1/2 cups all-purpose flour
1 cup roasted macadamia nuts or 1 cup pecans, coarsely chopped
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup maple syrup
1/4 lb butter, melted

Preparation

In a 3- to 4-quart pan, mix sugar and cornstarch.
Add mango nectar and stir until blended.
Stir over high heat until mixture comes to a boil, about 3 minutes.
Remove from heat and mix in lemon peel and juice.
Add mangoes and stir gently to coat.
Pour into a shallow 2 1/2- to 3-quart baking dish.
In a bowl, mix oats, flour, nuts, ginger, and salt.
Add syrup and butter and mix until blended.
Distribute mixture evenly over mangoes.
Set dish in a foil-lined 10- by 15-inch baking pan.
Bake in a 375\u00b0 oven until topping is golden brown, 30 to 40 minutes.
Serve warm or cool.