About

Filling inspired by a recipe from Moosewood; topping inspired by a few dozen recipes; both altered to fit my fridge and tastes.

Notes

Sour Cream makes the topping moist and heavenly, and helps cut down on the use of butter.

Lime cuts the deepness of the mango with a splash of brightness -- it also means barely adding sugar.

Ingredients - Filling

• 2 very ripe Mangos ( 2 cups )
• 1 cup strawberries ( frozen is fine )
• 1 Lime
• 3 tbsp cornstarch
• 1 tbsp sugar
• 2 tbsp water
• 1/4 tsp cardamom
• 1/4 tsp cinnamon
• pinch of nutmeg

Ingredients - Topping

• 1 cup flour
• 2 tbsp sugar
• 2.5 tbsp baking powder
• 1 tsp vanilla extract
• pinch of salt
• 1.5 tbsp melted butter
• 1/3 cup sour cream
• 2 tbsp water
• 1 egg

Directions

Preheat oven to 400

Make the Filling

Chop stawberries into halves & quarters depending on size; roughly chop mangos to match; juice the lime over the mixture. Mix cornstarch & water, and add to fruit. Sprinkle on cinnamon, cardamom, nutmeg, sugar, and toss fruit mixture.

Make the topping

Melt the butter; mix with a rubber spatula into sour cream, water, egg, vanilla extract. Mix in flour, sugar, baking powder, salt.

Spoon the topping onto the filling. Try to spread it out.

Bake for 30-50 minutes; sometimes longer... you really just want the top to stay light, as parts start to turn golden brown.