Mango Macadamia Crisp

Filling:
1/4 cup granulated sugar
2 teaspoons cornstarch
4 cups chopped peeled ripe mango (about 4 pounds)
3 tablespoons fresh lime juice
2 teaspoons butter, melted
Cooking spray

Topping:
1/3 cup all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons brown sugar
1/2 teaspoon ground ginger
3 tablespoons butter
3 tablespoons chopped macadamia nuts


Preheat oven to 400?.

Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400? for 40 minutes or until browned.