Ginger Mango-Pineapple Crisp in a Crunchy Wonton
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Why I Love This Recipe
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.
Ingredients You'll Need
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)
Directions
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
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