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Mango Crisp
by Joan Namkoong
From: Go Home, Cook Rice: A guide to buying
and cooking the fresh foods of Hawaii.
Ingredients
5-6 C ripe but firm Kona mango, peeled and sliced
Juice of a lemon
2 tbsp sugar (optional)
Crisp Topping
1 C cold unsalted butter, cut into 16 pieces
1 1/2 C flour
1 1/2 C quick cooking oatmeal
2 C plantation raw or turbinado sugar
1 tsp cinnamon
1 tsp freshly grated nutmeg
Directions
1. Preheat oven to 350 degrees.
2. Place Kona mangoes in a deep dish pie pan mixed with lemon juice and sugar.
3. Mix flour, oatmeal, sugar, cinnamon and nutmeg together in a bowl. Add butter and cut into dry ingredients with a pastry blender. When butter is evenly incorporated, place mixture on top of fruit. Bake for 45-60 minutes or until top is browned and crisp.
Mango Papaya Pork Sauce
by Chef Sandy Barr
Ingredients
2 1/2 ripe Hawaiian mangos
2 1/2 ripe Hawaiian papaya
1/4 C sugar
2 ounces coconut syrup
1/2 tsp salt
Directions
1. Peel and seed fruit.
2. Slice 1/4 inch pieces and lay on baking rack.
3. Bake at 250 degrees Fahrenheit for 30 minutes.
4. Puree in food processor with syrup and salt. (Can cool and refrigerate until ready to use as a basting sauce.)
5. Baste pork roast frequently with sauce and bake until desired temperature is reached.
Yield: 4 cups