When we lived in Tonga, we ate a LOT of mangos. We ate a lot of fruit , period. It was cheap and healthy. We ate a few vegetable that you don't see here, like Ufi ( sort of, kinda, like a potato) and Kumala (a wee bit like a sweet potato). I don't remember anything like a salad or tomato. Just fruit and fish and bread, from the Likamani (Rickleman) bakery. Sometimes there was a scrawny chicken. We had pigs on a feast day. There was little to no refrigeration and this is one of the many reasons I avoided any meat or fish whenever possible. But there was always a juicy, delicious mango. In Tonga it is pronounced mawng-oh. People look at me funny when I call them that, so I quit. But now YOU know.
Apple Mango Pecan Crisp
1/4 cup flour
1/2 cup oats
2 Tablespoons Splenda brown sugar
1 teaspoon cinnamon
3 Tablespoon butter, cut up
1/3 cup chopped pecans
2 apples, I used Gala, but Granny Smith would be good, also
1 Tablespoon lemon juice
Pre-heat oven to 375.
In a medium bowl, place the flour, oats and sugar. Mix. Add the cut up butter and using a pastry blender, or even your clean little fingers, cut in the butter. Set aside.
Place the chopped pecans in a small bowl and set aside.
Spray a 2 quart oven proof dish with Pam. Peel and dice the apples. Place them in the sprayed dish. Sprinkle them with the lemon juice. Stir to coat. Then peel the mangos. If you haven't done this before, there is a trick to it. The seed is huge and oblong. Start at the top on one of the wide sides and slice straight down. The knife needs to kind of curve around the seed. Do this on the other side and then gently cut the skinny strips on the side. Slice off the peel and dice GENTLY with a very sharp knife. If the mango is ripe it will be soft and will want to turn to mush.
Add the mangos to the apples and mix gently. Spread the flour/oat mixture on top. Bake for 30 minutes.
Remove the Crisp and sprinkle the pecans on top. Bake for 10 more minutes. Cool slightly.
Serve warm by itself.
You can easily double this for a large family.