To round out the dessert table I served a Tropical Fruit Kebab. Fruit is a great alternative to sweets. These days so many are gluten free or on a special diet so fruit offers a sweet and juicy addition to the menu. This is a recipe that you could involve your children in helping to make.
I heavily adapted the recipe using pineapple, strawberries and cantaloupe. But mango would have been great!
I served these with the sauce in a bowl but for individual servings you could put a bit of the sauce under the kebabs. The sauce can be made ahead of time but I would skewer the fruit the day of serving to keep it fresh.
Tropical Fruit Kebabs
Recipe courtesy Food Network Kitchens Get Grilling, Meredith, 2005
1/4 cup pina colada-style sweetened coconut cream
1/4 cup heavy cream
4 ounces good quality white chocolate, chopped
1 teaspoon grated lime zest
2 large red-skinned mangoes, peeled, seed discarded
1 large Hawaiian papaya (about 1 pound), seeds discarded
8 (8-inch) skewers
Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.