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Preheat oven to 350 degrees
Slice mangos, transfer to bowl. Stir in lemon juice, 3 tbsp. sugar
and 1 tbsp flour. Set aside.
In bowl, mix nuts (chopped in blender), salt, ¾ c. flour and 1/3 c.
stir until combined.
Cut in butter w/ pastry cutter until crumbly. Continue until no dry
crumbs. Squeeze into pea-size to ½ in clumps.
Add raspberries to mangos and put in baking dish. Place nuts and
flour mix on top
Bake until golden and juices are thick; 35-40 minutes
Serve slightly warm.
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