Prep Time: 15 Minutes
Cook Time: 30 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spatula
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
- Food Processor/Blender
Ingredients
- Rolled Oats
- Brown Sugar
- Butter
- Mango, Slices (Fresh or Frozen)
Method
- In a food processor or mixer, place the first three ingredients and blend to make the crisp toping. Fresh strawberries- wash, remove tops, slice thinly (defrost if frozen)
- Bulk Method: In a half hotel pan, add nonstick vegetable spray (or coated with butter) to coat the sides. Add the mango and other tropical fruit into the pan and cover with Crisp Topping. Cook in Multigen for 30 minutes. Remove when done. Cold Platting: Place 50 gm of diced fruit into a dessert dish and cover with 30 gm Crisp Topping
- Bulk Method: Cut into 80 gm pieces for service. Portion into service dishes or leave in bulk for dining room service. Cold Platting: Place on hot side of tray for retherm cycle.
- Serve Hot or Cold
Garnish: Diced tropical fruit
Food Accompany: Ice cream or Sherbet