This eye-catching fruit mélange also includes kiwi, which isn't tropical but is very colorful and refreshing. Using store-bought sorbet makes this even easier to prepare.
3 kiwis, peeled, halved crosswise, each half quartered
1 mango, peeled, pitted, cut into 3/4-inch pieces
1 1/2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 1/2 pints mango sorbet
Directions
Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold.
Combine pineapple, kiwis, mango, lime juice, lime peel and chilled syrup in large bowl. Mix well. Cover fruit mixture and refrigerate for at least 1 hour or overnight.
Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around sorbet.
