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Mango Tart with Crumb Topping

Makes one 9-inch tart

I created this pie recipe when I found myself with about a half dozen mangos that someone had generously given me. It is quick, easy and very good, with a taste similar to peach pie, but a bit milder in flavor.

   Filling    Crumb Topping

Preheat oven to 425° F. Line a 9-inch removable bottom tart pan with the dough. Chill approximately 20 minutes. In a large bowl, mix all of the ingredients for the filling. Combine well and let stand about 10 minutes. Arrange in the chilled crust. Bake for 30 minutes.

Meanwhile, make crumb topping by first mixing the dry ingredients. Add the butter in small pieces and work mixture with hands until crumbs form. Sprinkle crumbs on partially baked pie; return to oven and bake an additional 15 minutes or until pie is bubbly and crumbs are browned. Remove from oven; place on cooling rack. When completely cooled, remove sides from pan and place pie on platter. If desired, serve with a scoop of vanilla ice cream or dollop of whipped cream.