Ingredients
2 mangoes
1 papaya
8 ounces pineapple
1 1/2 teaspoons ground ginger
1/2 cup margarine
1/2 cup light brown sugar
1 1/2 cups flour
1/2 cup unsweetened coconut
Method
Sources
📖
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Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Spiral corer — core, peel, and slice pineapple in one motion
Split mango around the pit — clean halves for cubing and serving
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Spiral corer — core, peel, and slice pineapple in one motion
Split mango around the pit — clean halves for cubing and serving
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Chop and seed fruit. Place in a pan with 1/2 tsp of ginger, 2 tbsp margarine, and 1/4 cup sugar. Cook over low heat for 10 minutes until fruit softens. Sppon into the base of a shallow ovenproof dish. Mix flour and remaining ginger together. Rub in the remaining margarine until the misture resembles fine bread crumbs. Stir in remaining sugar and coconut and spoon over the fruit to cover completely. Cook at 350 for 40 minutes until top is crisp. Decorate with extra coconut and serve.