Tropical Pineapple Mango Platter With Crystallized Ginger Recipes

MANGO SORBET WITH AMARETTO AND CRYSTALLIZED GINGER

Steps:

• In cocktail glasses or small dessert cups, place 2 small round scoops of mango sorbet. Pour 1/2-ounce, 1/2 a shot, Amaretto over sorbet. Using a hand held small grater grate the crystallized ginger over the sorbet to garnish. If you do not have a small grater, use a small pairing knife to shave off small curls of the ginger pieces. Set 2 gingersnaps into the sorbet in each glass and scatter top of desserts with a scattering of fresh red raspberries.

MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST

Steps:

• For crust:
• Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
• Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
• Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.

TROPICAL TIRAMISU

Steps:

• In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
• Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
• Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.

PINEAPPLE, HONEYDEW, AND MANGO WITH GINGER AND FRESH HERBS

Steps:

• Mix all ingredients except sesame seeds in large bowl. Let stand 10 minutes for flavors to blend. Divide fruit mixture among wine glasses and sprinkle with sesame seeds.

TROPICAL PINEAPPLE-MANGO PLATTER WITH CRYSTALLIZED GINGER

Steps:

• Cut pineapple crosswise into 1/2 inch thick rings; arrange on a platter.
• Peel mangoes. Slice fruit off pits and cut into 1/2-inch chunks; discard pits. Arrange mangoes over and around pineapple. Cut limes into wedges and place on platter.
• Sprinkle ginger evenly over fruit. Squeeze lime juice from wedges over fruit to taste.
• Note: If preparing ahead, cover and chill.