- 1 (16-ounce) package frozen mango chunks, thawed
- 1 (16-ounce) package frozen peach slices, thawed
- 1 large jalapeno pepper, seeded and diced
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1 package sweet corn cake mix
In a bowl, combine fruit, jalapeno, sugar, cornstarch, and cinnamon. Stir to coat and let set for 1 hour.
Set up grill for direct cooking over medium heat. In a bowl, blend together 1/4 cup of butter and sweet corn cake mix with a fork until crumbly. Set aside. Place remaining 1/4 cup butter in a 10-inch cast iron skillet (or other oven-proof skillet) and set on hot grill. When butter has melted, add fruit mixture. Stir to combine. Sprinkle the corn cake mixture to cover thefruit. Cover grill and cook 20 minutes or until mixture is bubbling and caramelized around the edges of the pan. Remove from grill and let cool. Serve warm with a scoop of ice cream or a dollop of whipped topping.
INDOOR: Prepare fruit mixture as directed. Preheat oven to 350 degrees F. Lightly spray 4 ramekins with cooking spray; set aside. Prepare corn topping mixture as directed. Spoon fruit mixture into prepared ramekins and sprinkle with corn topping mixture. Bake for 45 minutes or until mixture is bubbling. Serve as directed.