Gingered Mango-Pineapple Wonton Recipe

Ingredients

• Vegetable cooking spray
• 24 3 ½-inch square wonton wrappers
• 2 medium-size fresh, ripe mangoes *
• 1 15-ounce pineapple tidbits, packed in juice, drained *
• ½ cup unsalted macadamia nuts, chopped and toasted
• 1/3 cup flour
• ¼ cup crystallized ginger, chopped **
• ¼ cup sugar
• ¼ teaspoon salt
• ¼ soft margarine or butter
• Edible flowers or mint leaves for garnish (optional)

Directions
Before you begin: Wash your hands.

1. Preheat oven to 375°F. Spray a 12-muffin tin with the cooking spray. Press two wonton wrappers into each cup in the muffin tin.
2. Peel and remove seed from the mangos. Cut them into ½-inch pieces. Fill each wonton cup with mango and pineapple, to ¾ full.
3. Combine the nuts, flour, ginger, sugar, and salt in a mixing bowl. Add the margarine or butter 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 a coarse crumb. Top the fruit with the nut-flour mixture.
4. Bake for about 25 minutes until golden brown, or just bubbling. Serve warm. Garnish with edible flowers or mint if desired.

Cooking Notes
* Substitute any seasonal or tropical fruit, such as ripe papaya, peaches, or berries.
** If unavailable, substitute grated fresh ginger, or dried, chopped apricots.

Nutrition Information
Serves 12
Calories: 190; Calories from fat: 70; Total fat: 8g; Saturated fat: 1.5g; Trans fat: 0.5g; Cholesterol: 0mg; Sodium: 180mg; Total Carbohydrate: 29g; Dietary fiber: 2g; Sugars: 14g; Protein: 3g

Source: https://www.eatright.org/food/planning-and-prep/recipes/gingered-mango-pineapple-crisp-in-a-crunchy-wonton-recipe