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Mango Brown Betty

Warm up the final weeks of winter with this sweet treat that tastes of the tropics.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Serves 6
Mango Brown Betty

Source: Everyday Food, March 2006


  • 1 tablespoon crystallized ginger
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon ground allspice
  • 5 slices white sandwich bread (4 ounces), coarsely torn
  • 4 mangoes (4 pounds), peeled, pitted, and cut into 3/4-inch pieces
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter


  1. 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.

  2. 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.

  3. Top with remaining crumb mixture; dot with butter. Bake until crumbs are golden brown and fruit is bubbly, about 45 minutes. Serve.

Reviews (1)

  • jlbjensen 5 Oct, 2010

    I mixed this up in a flash. Had to substitute ground ginger for the crystallized. I used nine grain bread instead of white and really loved the texture and nuttiness. I also cut the recipe since I had only one mango. Was really tasty and not much work at all!

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