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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mango Pineapple Crisp

Source: dLife

Pineapple, mango, macadamia nuts, and ginger tucked into wonton wrappers for an unusual summer dessert.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	340.3

Total Carbs	32.8 g

Dietary Fiber	2.1 g

Sugars	16.6 g

Total Fat	23.4 g

Saturated Fat	12.6 g

Unsaturated Fat	0.9 g

Potassium	207.2 mg

Protein	3.1 g

Sodium	145.9 mg

Dietary Exchanges 23.4 Fat, 0.8 Fruits, 0.1 Other Carbs, 0.8 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 375 degres F. Spray a 12-muffin tin with the cooking spray. Press 2 wonton wrappers into each cup in the muffin tin.
Peel and remove the seeds from the mangoes. Cut them into 1/2-inch pieces. 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) to make a coarse crumb. 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.