Mango Fruit Fondue Recipes

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FRUIT FONDUES



Fruit Fondues image

Provided by Food Network

Categories     dessert

Time 10m

Number Of Ingredients 3

Assorted fruits, cut up
Jar of caramel sauce
Chocolate chunks

Steps:

  • In a saucepan, stir caramel sauce until heated. In a large glass measuring cup, microwave chocolate chunks until almost completely melted, then stir. Using skewers, dip fruit into sauces.

MINI FRUIT FONDUE



Mini Fruit Fondue image

Provided by Rose Hammick

Categories     Condiment/Spread     Chocolate     Fruit     Dessert     Kid-Friendly     Yogurt     Strawberry     Pineapple     Birthday     Party     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 kabobs

Number Of Ingredients 14

Summer fruit version
Toothpicks
1 cup strawberries, hulled
2 peaches, cut in half, pitted, and cut into chunks
1 small cantaloupe, skin removed, seeded, and cut into small chunks
Winter fruit version
Toothpicks
1 small pineapple, peeled, cored, and cut into chunks
1 mango, peeled, pitted, and cut into small chunks
2 bananas, peeled and cut into small chunks
Sweet dips
Thick whole-milk yogurt and honey mixed to taste
8 oz milk chocolate melted with 1 tablespoon of corn syrup
Multicolored nonpareils

Steps:

  • Thread 3 pieces of fruit onto each toothpick. Chill for 1 hour. Make sweet dips. Sprinkle with nonpareils and serve with fruit.

BUTTERSCOTCH FRUIT FONDUE



Butterscotch Fruit Fondue image

If ever you've - lazily, guiltily - bought ready peeled, sliced, cubed fruit from the supermarket and then wondered why you bothered, as you get home to discover the fruit is brightly hued but dimly flavored, this is the solution. Anything, frankly, dunked into a butterscotch sauce tastes good, and this is a fabulous everyday or even party pudding. I own up, some fruits come out of a cellophane box, the mango ready cubed, the melon ready sliced, but mostly I make this for the children using bananas and pears I have actually managed to peel and slice myself. The strawberries you don't even need to hull: Their stalks are useful to lower the berries into the molton fondue. I give everyone - here just the two of us - a little cup of fondue for their own individual dipping. It does mean you make more sauce than is needed, but gets around the shared spit and saliva issue. Or you could make half the amount and pour over a cubed mix of pineapple, papaya, mango. Either way, you don't want the butterscotch fondue too fiercely hot, not least because it will be too runny. If you make it before you sit down to eat altogether, it should be just about perfect by the time you reach pudding. I am also pretty keen on this cold, spooned straight from the cup. You could subsitute dark corn syrup for the golden syrup, but I'm afraid it doesn't have the viscosity or flavor. Since you can now get Lyle's Golden Syrup sent to you from Amazon Gourmet, I don't feel bad recommending the less familiar ingredient.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons light muscovado sugar
2 tablespoons sugar
1/2 cup golden syrup
2 tablespoons unsalted butter
1/2 cup heavy cream
Splash vanilla extract
About 2 1/2 cups cut fruit

Steps:

  • Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
  • Add the cream and vanilla, stirring together, and then take off the heat.
  • Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.

FRUIT FONDUE



Fruit Fondue image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 5

2 to 3 cups fresh berries or 2 (10-ounce) packages frozen berries, for serving
2 tablespoons cornstarch
4 tablespoons liqueur of choice, or water
A variety of fruits (apples, pears, melons, figs, strawberries, cut into bite-sized pieces
Pound cake, angel food cake, small cookies, etc., for serving.

Steps:

  • Puree the berries in a blender or food processor. In a small bowl, dissolve the cornstarch in the liqueur or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Pour into a serving bowl or fondue pot. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce.

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