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Mango Pineapple Crisp
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
4 1/2 Fat , 1 Fruits , 1/2 Other Carbs , 1 Starch
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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1 each  cooking spray
24 each  Wrappers, wonton, 3 1/2" square
2 each  Mango, fresh, whole
15 oz  canned pineapple tidbits
0 1/2 cup  Nuts, macadamia, dry roasted, unsalted
0.3333 cup  white all purpose flour
2 oz  crystallized ginger
0 1/4 cup  sugar
0 1/4 tsp  salt
1 1/4 cup  unsalted butter
1 cup  edible flowers
  1. 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.
  2. 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.
  3. 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.
  4. Bake for about 25 minutes until golden brown, or just bubbling. Serve warm. Garnish with the edible flowers, if desired.

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