Ginger Mango Pineapple Crisp In A Crunchy Wonton Recipes

GINGER MANGO-PINEAPPLE CRISP IN A CRUNCHY WONTON

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. 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.
• Edible flowers for garnish (optional).

MANGO WITH PINEAPPLE GINGER SAUCE

Steps:

• Remove top and skin from pineapple. Cut lengthwise into quarters; remove core. Chop three quarters of pineapple into large chunks; process in a food processor until smooth. Strain through a sieve or colander into a small saucepan. Discard solids.
• Add vanilla bean, sugar, and ginger to the pan, and cook over medium heat, stirring often, until slightly thickened, about 8 minutes.
• Meanwhile, dice remaining quarter of pineapple, and place in a small bowl. Cut mangoes in half lengthwise, angling the knife slightly to cut around the elongated pit. Cut out and discard pit. Peel mangoes, and discard the peel. Cut mangoes into bite-size pieces, and divide among four plates.
• Remove pineapple sauce from heat. Scrape the seeds from vanilla bean, stir seeds into sauce, and discard the pod. Combine the warm sauce with the diced pineapple, and spoon sauce over each plate of sliced mango. Sprinkle with crystallized ginger, and serve.

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

ROASTED MANGO, PINEAPPLE, AND BANANA WITH MAPLE-GINGER GLAZE

Steps:

• Heat oven to 450 degrees with two racks centered. In a medium bowl, combine the vanilla extract, maple syrup, ginger, and lemon juice.
• Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Cut one pineapple into 1-inch rounds, and arrange in one roasting pan. Cut second pineapple into 1/2-inch rounds, and arrange in the other pan. Divide mango halves evenly between pans. Brush all fruit lightly with maple glaze. Roast fruit until it starts to brown slightly, 25 to 40 minutes; timing will vary with juiciness of pineapple. Use a spatula to turn fruit over, and brush with glaze again. Cook 10 minutes more. Divide banana pieces evenly between pans, brush with glaze, and cook until golden brown, 15 to 20 minutes.
• Pour the remaining glaze into a small nonstick skillet. Place the skillet over medium heat, and reduce the liquid until it is thick, 4 to 6 minutes.
• To serve, arrange 1-inch pieces of pineapple on six plates. Top with half a mango. Arrange 1/2-inch pineapple slices over mango. Arrange banana pieces around edge of plate. Pour a little glaze over each plate.

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

GINGER MANGO-PINEAPPLE CRISP IN A CRUNCHY WONTON

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. 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