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Ginger Mango-Pineapple Crisp in a Crunchy Wonton
Hawaiian-inspired dessert
Vegetable oil spray
24 (3 1/2-inch square) wonton wrappers
1 can (15 ounces) mangoes, drained
1 can (15 ounces) pineapple tidbits, drained
1/2 cup macadamia nuts, chopped and toasted
1/3 cup flour
1/4 cup crystallized ginger, chopped
1/4 cup sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) butter or margarine
Edible flowers for garnish (optional)

 

Preheat oven to 375°F. Spray a 12-muffin tin with the cooking spray. Press 2 wonton wrappers into each cup in the muffin tin. Fill each wonton cup with mango and pineapple, to 3/4 full. Combine the nuts, flour, ginger, sugar and salt in a mixing bowl. Add the butter or margarine to the nut-flour mixture; cut it into the dry ingredients using a pastry cutter (or use two knives, cutting through the mixture at cross angles) to make coarse crumbs. Top the fruit with the nut-flour-butter mixture. Bake for about 25 minutes until golden brown, or just bubbling. Serve warm. Garnish with the edible flowers, if desired. Recipe adapted by the Canned Food Alliance.
Servings: 12

Nutritional Information Per Serving: Calories 200; Fat 9g; Saturated Fat 3g; Sodium150 mg; Cholesterol 10mg; Carbohydrate 31g; Fiber 1g; Protein 3g

Preparation Time: 10 Serves: 12
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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