Pineapple Wonton Cup Recipe With Ginger And Mango
Gingered Mango Crisp Ingredients
12 wonton wrappers (about 3 ½ inch squares)
½ medium mango, peeled, seeded and chopped into ½ inch cubes
10 ounce canned pineapple, tidbits and drained
1 ½ tablespoon all purpose flour
1/8 cup macadamia nuts, chopped
1 tablespoon crystallized ginger, chopped
1 tablespoon butter
1 tablespoon sugar
A pinch of salt
Light or fat free whipped dessert topping, optional
- Preheat your oven to 375 degree Fahrenheit. Lightly grease 6 muffin cups (12½ inch each) with nonstick cooking spray. In each greased muffin cup, press two wonton wrappers, the corners of the wonton wrappers should be staggered.
- For filling: Gently stir pineapple and mango together in a medium bowl. Divide this fruit mixture among the muffin cups lined with the wonton wrappers.
- For topping: Combine the all purpose flour along with chopped nuts, crystallized ginger, salt and sugar in a small bowl. Cut the butter in this flour mixture with the help of a pastry blender in such a way that the mixture resembles coarse crumbs. You may even use 2 knifes to cut the butter through the mixture at cross angles for similar results. Top the fruits in the muffin cups with this nut and butter mixture.
- Place the muffin cups in the preheated oven and bake for about 20 to 25 minutes or until the filling is bubbly and the edges of the wontons turn golden brown in color. Remove the muffin cups from the oven and let them cool at room temperature for about 5 minutes. Remove the wontons from the cups and cool them slightly on a wire rack. Serve the wonton cups warm. Top each individual serving with low fat whipped dessert topping, if desired. This recipe makes 6 servings.
- Note: the muffins should be served within 2 hours of baking.
- Gingered mango-pineapple crisp in wonton cups is a low calorie, vegetarian, diabetes friendly recipe which provides about 131 calories, 2 gm proteins, 23 gm carbohydrates and 4 gm total fat per serving.
- Besides the total fat, this recipe also provides very little saturated fat and cholesterol- 1 gm and 6 mg respectively per serving. Also the sodium content of this recipe can be considered low as it provides 75 mg sodium per serving.
- Thus this recipe can also be considered to be heart friendly.
This recipe contains nuts, dairy, wheat or gluten; so if you are allergic to any of these ingredients, make sure that you use appropriate substitutes.