This is the perfect dessert to have when the seasons are in the middle of changing. As we let go of winter and enter the warmer months, yet still crave comforting food.
Yields: 4 Servings
Filling:
2 Cups Frozen Mango 🥭
1/3 Cup Sugar
2 Tbsp Lemon Juice
2 Tsp of Corn Starch
2 Tsp of Cinnamon
Dough:
3/4 Cup of All-Purpose Flour
3/4 Cup of Sugar
1/4 Tsp Salt
8 Tbsp Country Crock Plant-Based Butter (melted)
In a medium-size pot add mangos & lemon juice on medium heat. Stir until mangos are thawed and heated. Next, add sugar and stir until dissolved. Lastly, add cinnamon and then corn starch. The corn starch will help with thickening the filling.
𝘋𝘰 𝘢 𝘴𝘱𝘰𝘰𝘯 𝘵𝘦𝘴𝘵 𝘵𝘰 𝘨𝘢𝘨𝘦 𝘵𝘩𝘦 𝘤𝘰𝘳𝘳𝘦𝘤𝘵 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘦𝘯𝘤𝘺 𝘰𝘧 𝘵𝘩𝘦 𝘧𝘪𝘭𝘭𝘪𝘯𝘨. 𝘋𝘪𝘱 𝘵𝘩𝘦 𝘴𝘱𝘰𝘰𝘯 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘪𝘭𝘭𝘪𝘯𝘨 𝘢𝘯𝘥 𝘵𝘩𝘦𝘯 𝘵𝘳𝘢𝘤𝘦 𝘢 𝘭𝘪𝘯𝘦 𝘢𝘤𝘳𝘰𝘴𝘴 𝘵𝘩𝘦 𝘴𝘱𝘰𝘰𝘯, 𝘪𝘧 𝘵𝘩𝘦 𝘭𝘪𝘯𝘦 𝘳𝘦𝘮𝘢𝘪𝘯𝘴 𝘷𝘪𝘴𝘪𝘣𝘭𝘦 𝘵𝘩𝘦𝘯 𝘺𝘰𝘶 𝘩𝘢𝘷𝘦 𝘵𝘩𝘦 𝘤𝘰𝘳𝘳𝘦𝘤𝘵 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘦𝘯𝘤𝘺. 𝘖𝘯𝘤𝘦 𝘪𝘵 𝘪𝘴 𝘵𝘩𝘦 𝘳𝘪𝘨𝘩𝘵 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘦𝘯𝘤𝘺 𝘳𝘦𝘮𝘰𝘷𝘦 𝘱𝘰𝘵 𝘧𝘳𝘰𝘮 𝘩𝘦𝘢𝘵 𝘢𝘯𝘥 𝘢𝘥𝘥 𝘵𝘩𝘦 𝘧𝘪𝘭𝘭𝘪𝘯𝘨 𝘵𝘰 𝘢 𝘣𝘢𝘬𝘪𝘯𝘨 𝘱𝘢𝘯.
Lastly, combine the flour, sugar, and salt in a bowl. Mix together and then slowly add the melted butter. (𝘞𝘢𝘳𝘮 𝘣𝘶𝘵𝘵𝘦𝘳 𝘪𝘴 𝘣𝘦𝘴𝘵, 𝘪𝘧 𝘪𝘵 𝘪𝘴 𝘩𝘰𝘵, 𝘭𝘦𝘵 𝘪𝘴 𝘴𝘪𝘵 𝘢𝘯𝘥 𝘤𝘰𝘰𝘭 𝘣𝘦𝘧𝘰𝘳𝘦 𝘢𝘥𝘥𝘪𝘯𝘨.)
Next, scoop handfuls of dough and pat them into disks and place them on top of the filling.
Bake on 350° for about 25-30 minutes or until the dough begins to turn golden. Serve with vegan ice cream or vegan whipped cream 😋