MANGO TART

MAKES ONE 9-INCH TART

I created this recipe when I found myself with about a half dozen mangos that someone had generously given me. It actually tastes a lot like peach pie, just a bit milder in flavor.

• 1 unbaked pie dough for 9-inch pie (see recipe link below)
• 4 medium mangos, peeled and sliced (about 3 cups)
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• Pinch of salt
• 1-1/2 teaspoon lime juice
• 4 tablespoons flour

• 1 cup all-purpose, unbleached flour
• 1/2 cup sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup (1/2 stick) unsalted butter, softened

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.

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