Ginger Mango-Pineapple Crisp in a Crunchy Wonton
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.
Nutritional Information Per Serving: Calories 200; Fat 9g; Saturated Fat 3g; Sodium150 mg; Cholesterol 10mg; Carbohydrate 31g; Fiber 1g; Protein 3g
Pairs Well With
Recipe provided courtesy of John Wiley & Sons, from American Dietetic Association Cooking Healthy Across America by the American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of the ADA. 2005, John Wiley & Sons This Hawaiian-inspired dessert combines many tropical and Asian ingredients enjoyed on the islands. While crisps are usually made with apples or peaches, this was recreated with tropical fruits – pineapple and mango – and macadamia nuts, ginger and wonton wrappers. The Chinese influence in this Hawaiian dessert is delightfully evident.