Mango Recipe:
Ginger Mango-Pineapple Crisp
in A Crunchy Wonton

Recipe:

• Serves: 12

Ingredients:

• 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)

Steps:

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.

Submitted by: Canned Food Alliance