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.
In medium mixing bowl, mix together dry ingredients. Cut in butter and stir until uniform.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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