I am not a fan of heavy desserts in summer. But I am always a fan of a little something sweet after a savory meal. I am currently visiting my daughters who live in Colorado. Daughter #2 always serves dinner on the patio, unless a thunderstorm moves in, which is always possible here, and the kids play in the backyard while the adults hang out and visit with music (that catchy song about putting “de lime in de coconut” would be appropriate here) in the background or we work on our computers. Just smooth and easy. I love it.
So, this light, fruity dessert was the ticket for such an evening. Using a large platter or cookie sheet, you can just spread the “nachos” out family-style and everyone can dig in. Using summer’s bounty like mangos, strawberries, pineapple and kiwi makes a colorful and tropical combination. Add a “nacho sauce” made with coconut milk and top it with toasted coconut and chopped mint leaves and you’ve got a winner no one can resist. The kids kept coming back for more and were disappointed when they were all gone. It was a hit with the adults, as well.
I doubled the recipe since there were 8 of us at the dinner table. Although the wontons had the thin, crispy texture of tortilla chips, you can also use fried Buñuelos made from flour tortillas and not have to turn the oven on. Also, here’s an easy way to dice your mangos. Grandchild #12 stood by while I diced the mangos and finished cleaning them of any leftover “deliciousness” (her word) before she tossed the peels and seeds in the trash. If you are making these for a large group, you can make the wontons ahead of time and store in an airtight container in a cool, dry place for up to 3 days.
Try it for your next outdoor gathering. They will be gone in a flash!
- Cooking spray
- 18 wonton wrappers, sliced diagonally
- ¼ cup sugar
- ¼ teaspoon cinnamon
- ½ cup regular or light coconut milk
- Dash of salt
- 1 teaspoon cornstarch
- 1 Tablelspoon cold water
- 2 teaspoons lime juice
- ½ cup diced pineapple
- ½ cup diced mango
- ½ cup diced strawberries
- 2 diced peeled kiwi fruit
- ¼ cup unsweetened coconut flakes
- 2 Tablespoons chopped fresh mint leaves
- Preheat oven to 400 degrees F.
- Combine 3 tableslpoons sugar with ¼ teaspoon cinnamon sugar in a small bowl. Coat a baking sheet with cooking spray. Arrange wontons on baking sheet and spray the tops with cooking spray. Sprinkle the wontons evenly with the sugar mixture. Bake at 400 degrees F for 10 minutes or until golden brown, rotating pan after 5 minutes. Allow to cool completely on pan.
- Combine remaining 1 tableslpoon sugar, coconut milk, and salt in a small saucepan. Bring to a boil. Combine cornstarch and water in a small bowl stirring with a whisk until smooth. Add cornstarch mixture to milk mixture. Cook 1 minute or until mixture thickens, stirring constantly with a whisk. Remove from heat and add lime juice. Allow to cool.
- Combine pineapple, mango, strawberries and kiwi fruit and toss gently. Place wontons on a platter, top with the fruit and drizzle the coconut sauce over the fruit. Sprinkle with toasted coconut and mint. Serve immediately.
Et cetera: This recipe is adapted from MyRecipes.com