GWJamaica Cook Book

Ingredients

Filling:
1 tbsp lemon juice
1 tbsp softened butter
1/2 tsp cinnamon
1/4 cup sugar
3 mangoes

Sugar Syrup:
1 1/2 tbsp butter
1/4 tsp cinnamon
3/4 cup sugar
3/4 cup water
DOUGH
1/2 cup solid shortening
1/2 tsp baking powder
1/2 tsp salt
1/4 cup softened butter
2 cups flour
5-6 tbsp ice water

Preparation

Peel and slice mangoes; measure 3 cups, then coarsely chop and toss with Jamaican lemon juice. Combine sugar with water, butter and cinnamon in a medium saucepan. Bring to a boil, stirring occasionally then simmer for 3 minutes. Set aside. Combine flour, baking powder and salt. With a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Sprinkle with ice water, a little at a time, tossing with a fork until mixture holds together in a ball. On a floured pastry cloth, roll out dough to a 12×10 inch rectangle. Spread with 1 tbsp. softened butter. Sprinkle with 1/4 cup sugar and 1/2 tsp Jamaican cinnamon. Drain mangoes and spread over dough, leaving a 1 inch border all around. Roll up in a jelly roll fashion. Moisten the seams with water and pinch to seal. Slice off the ragged ends. Cut remaining roll into 8 slices, about 1 1/2 inches thick. Place cut side down in a greased 11×7x2 inch pan. Leave spaces around slices. Reheat sugar syrup until hot then pour over and around slices. Bake in a preheated 400′ oven for 40-45 minutes. Baste once or twice with bubbling syrup while baking. Let cool about 10 minutes before serving. Serve with ice cream or whipped cream.

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