Ingredients
1
bag (16 oz) frozen mango chunks, thawed, drained
1/2
teaspoon ground nutmeg
1
tablespoon fresh lime juice
1
cup Gold Medal™ all-purpose flour
1/2
cup packed brown sugar
2
teaspoons baking powder
1/4
teaspoon salt
2/3
cup fat-free (skim) milk
1/2
cup frozen raspberries, thawed, drained
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
Bake 40 to 50 minutes or until top is golden brown. Serve warm.
