Mango Brown Betty
5 slices potato bread, quartered
4 mangos, peeled and cubed
1/2 cup light brown sugar
2 tablespoons butter, chopped
1 tablespoon ground ginger
1 tablespoon allspice
Preheat oven to 350. Place the bread, sugar, ginger and allspice in a food processor. Pulse until it forms coarse crumbs. Sprinkle 1/2 cup of crumbs along the bottom of an 8 inch baking dish. Pour mango cubes on top and spread out evenly. Pour remaining crumbs on top of the mango evenly. Randomly dot with butter chunks. Bake 40 minutes or until the top is browned and the fruit is bubbly.
The “brown betty” is an old fashioned type of dessert, dating back to the colonial era. They are not as sweet a dessert as we are used to today but they are low in fat and high in fruit flavor. Traditionally they are made with apples but I think the mango is a good substitute. It is just sweet enough without being overpowering. I used potato bread instead of the usual white bread for a little more robust flavor and a bit of sweetness, but I bet white would do just as well. Just make sure not to over bake, the bread crumb topping is pretty dry and it can burn quickly.