Tropical Fruit Crisp
Servings : 25 Portions
Calories : 20kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spatula
- Mixing Bowl or Pan
- Food Processor or Blender
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 450 gm Rolled Oats
- 125 gm Brown Sugar
- 175 gm Butter
- 1.25 kg Mango slices, fresh or frozen
Instructions
- In a food processor or mixer, place the first three ingredients and blend to make the crisp toping.Fresh mango- peel, remove pit and slice thinly (defrost if frozen - thaw and dice uniformly).Replace a proportion of mango with other tropical fruits as desired.
- 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 fruitFood Accompany: Ice Cream or Sherbet
