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Gingered Mango-Pineapple Crisp in a Crunchy Wonton Recipe

Contributors: Roberta Duyff, MS, RD, FAND

Published: February 4, 2014

Pineapple and mango are two main ingredients in Gingered Mango-Pineapple Crisp in a Crunchy Wonton Recipe
Arthito/iStock/Getty Images Plus

This Hawaiian-inspired dessert brings together many tropical and Asian ingredients: pineapple, mango, macadamia nuts, ginger and wonton wrappers. Wonton wrappers make a quick, convenient pastry dough for this individually portioned, crisp dessert that offers a creative and delicious way to fit fruit in! Note: Although macadamia nuts are high in fat, it's mostly monounsaturated, which is heart healthier.


Vegetable cooking spray
24 3½-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)


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 the 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


Napier, Kristine, MPH, RD, Editor for the Food and Culinary Practice Group, Academy of Nutrition and Dietetics, American Dietetic Association Cooking Healthy Across America. New York: John Wiley and Sons, 2005

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