Mango Brown Betty Recipes

MANGO BROWN BETTY

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse ginger until finely chopped. Add brown sugar, allspice, and bread. Pulse until coarse crumbs form.
• Sprinkle 1/2 cup of crumb mixture in the bottom of an 8-inch square (2-quart) baking dish; fill with mangoes, and drizzle with lemon juice. Level fruit with the back of a spoon.
• Top with remaining crumb mixture; dot with butter. Bake until crumbs are golden brown and fruit is bubbly, about 45 minutes. Serve.

GRANDMA'S APPLE BROWN BETTY

Steps:

• Pre-heat oven to 350 degrees.
• Arrange slices in the bottom of a lightly greased 12x9 pan.
• Sprinkle with cinnamon.
• Mix flour and brown sugar.
• Cut in butter until crumbly and set aside.
• Syrup: Combine ingredients and stir well.
• Drizzle half of mixture over apples.
• Cover with flour mix.
• Pour remaining syrup over top.
• Bake at 350 for one hour.

MANGO CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch round cake pan or 8-inch square pan; sprinkle with Bisquick mix. In large bowl, beat all cake ingredients except mango with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in mango. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over warm cake.
• Broil cake with top 3 inches from heat about 3 minutes or until topping is golden brown. Cool 30 minutes before serving. If desired, serve with sweetened whipped cream.

EASY APPLE BROWN BETTY

Steps:

• Preheat oven to 350 degrees F.
• Butter 1 1 1/2 quart baking dish (also need a lid).
• Toss crumbs and butter togetehr.
• Spread 1/3 of this mixture into baking dish.
• Toss apples, sugar and spice (+lemon) together in a separate bowl.
• Spread 1/2 the apple mixture over crumb layer.
• Repeat until layers end with crumb mixture.
• Add 1/3 cup hot water.
• Cover tightly and cook for 25 minutes.
• Uncover and bake for 20 minutes more.
• Serve warm with heavy cream.

AMPLE BROWN BETTY

Steps:

• Toss bread cubes with butter; divide half of the cubes among four greased 13-in. x 9-in. baking pans. Arrange apples over bread, using 10 cups per pan. Mix 2 cups of brown sugar, sugar, nutmeg and cinnamon; divide into fourths and sprinkle over the apples. Mix water and lemon juice; pour a fourth into each pan. Top with remaining bread cubes. Sprinkle remaining brown sugar equally over pans. Cover and bake at 375° for 30 minutes. Uncover and bake 25-30 minutes longer.

MANGO-LIME SHORTCAKES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, sugar, 1 teaspoon lime peel, the milk and oil until soft dough forms. Drop dough by 2 spoonfuls onto cookie sheet.
• Bake 9 to 12 minutes or until golden brown. Cool 10 minutes.
• Meanwhile, in small bowl, mix pudding, lime juice and 1/2 teaspoon lime peel until well blended.
• Split warm shortcakes. Fill and top with mango and pudding mixture. Top with whipped topping.

MANGO BETTY

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse ginger until finely chopped. Add brown sugar, allspice, and bread. Pulse until coarse crumbs form.
• Sprinkle 1/2 cup of crumb mixture in the bottom of an 8-inch square (2-quart) baking dish; fill with mangoes, and drizzle with lemon juice. Level fruit with the back of a spoon.
• Top with remaining crumb mixture; dot with butter. Bake until crumbs are golden brown and fruit is bubbly, about 45 minutes. Serve.