Ingredients

Mango Filling:
21 ounces (600 grams) diced dried mango
2.6 ounces (75 grams) softened butter
6.3 ounces (180 grams) light brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground allspice
2 ounces (60 grams) all-purpose flour
8.4 ounces (240 grams) sliced almonds
Prepared piecrust, store-bought or homemade
Crumble Topping, recipe follows

Instructions

Soak the mango in water for 6 to 8 hours.

Preheat the oven to 350 degrees F.

With a wooden spoon, mix the butter, sugar, and spices together until creamy. Add the flour, then the almonds
and, finally, the lightly drained mango and stir until combined. Set the filling mixture aside. Line the
bottom of a 9 by 13-inch pan with your favorite piecrust. Perforate the crust with a fork. Spread the filling
evenly over the crust and press down firmly. Sprinkle Crumble Topping evenly over the filling and pat down
gently. Bake until the crumble is lightly golden, approximately 45 minutes. Cool thoroughly and then cut into
12 (3 by 4-inch) pieces. Cut each piece diagonally to form triangles.


Crumble Topping:
7 ounces (200 grams) all-purpose flour
5.25 ounces (150 grams) sugar
1/2 teaspoon cinnamon
3.5 ounces (100 grams) butter

In medium mixing bowl, mix together dry ingredients. Cut in butter and stir until uniform.