MANGO COBBLER WITH CASHEW-CINNAMON CRUNCH TOPPING

 

Mangos are never in short supply during mango season. For a simple to make yet delicious dessert, I slice up several ripe mangoes, squeeze the lemon juice over the top of the pieces, and dump them all into a lightly buttered casserole dish. Topped with the cashew-cinnamon topping, baked until browned, and served with either whipped cream or vanilla-bean ice cream, this makes mango season my favorite time of year.   

Although you can use whatever nut you prefer for the topping, I most often use cashews as they grow in abundance along the coastal regions of Kenya and Tanzania and are export crops for both countries.

 

1 cup cashews (or other nuts)

1 cup flour

cup butter or margarine

cup brown sugar

2 teaspoons cinnamon

 

Blend all ingredients together in a food processor. The dough will be soft. Cover the tart by dotting the top with small pieces of the mixture. Bake until it begins to brown.

 

Serves 4.

 

country : Tanzania

course : dessert

 

source : internet