Ginger Mango-pineapple Crisp In A Crunchy Wonton

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• vegetable oil cooking spray
• 24 wonton wrappers (3 1/2-inch square)
• 1 (15 ounce) can mangoes, drained
• 1 (15 ounce) can 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 butter (or margarine)

Recipe

• 1 preheat oven to 375â°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.
• 2 servings: 12.
• 3 nutritional information per serving: calories 200; fat 9g; saturated fat 3g; sodium150 mg; cholesterol 10mg; carbohydrate 31g; fiber 1g; protein 3g.
• 4 edible flowers for garnish (optional).