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Ingredients

• 5 cups ripe mangoes, washed, peeled, diced, save the juice
• 1 tbsp corn flour (corn starch)
• 1 tbsp lemon juice
• 1" piece ginger, grated, save the juice
• ¼ cup + ½ cup jaggery shaved
• 1 cup rolled oats
• ½ cup almonds, slivered
• ¾ cup dried coconut, shredded or powdered
• 3 tbsp multigrain flour mix
• 3 tbsp wheat flour (atta)
• ¼ cup ghee / coconut oil, cooled
• A pinch of salt

Method

1. Preheat the oven to 180°C / 350°F. Lightly grease an 8" × 8" baking pan or dish with ghee or coconut oil. Set aside.
2. In a mixing bowl, whisk together the corn flour, lemon juice, ginger and its juice, and ¼ cup jaggery until the corn flour and jaggery are dissolved.
3. Toss the mangoes into the mixing bowl and thoroughly coat the fruit.
4. In a separate bowl, combine the rolled oats, almonds, coconut, multigrain flour mix, wheat flour, and salt.
5. Add the ghee or coconut oil. Gently mix until the topping begins to form pea-size clusters.
6. Pour the fruit mixture into the greased pan. Sprinkle on the topping and bake for 40 minutes.
7. Remove and allow to cool. Serve as a dessert on its own or with Elaichi Creme.