I liked this allot, very good flavor and textures. It works well for a light desert or you can scoop a helping of vanilla ice cream on the fritter and pour the sauce on top of that. The Graham cracker crumbs and cinnamon really kicks this up a notch. I would make the sauce a little bit chunky, if I make this agian. Maybe save a quarter of the mango before I purreed it,chopped it up, then add it back. Maybe even a little bit of heat from a dash of cayanne pepper to the sauce if I was going to serve it with the ice cream. INGREDIENT AMOUNT For the Maui Mango Sauce Mango (sliced) 1 cup Sugar 1/2 cup Lemon juice 1 tablespoon For the Pineapple Fritters Pineapple slices ((fresh), 1/4 inch, cored) 8 Panko (Japanese bread crumbs) 1/2 cup Graham cracker crumbs 1/4 cup Cinnamon 1/2 teaspoon All-purpose flour 2 tablespoons Egg (beaten with 1 tablespoon water) 1 Vegetable oil (for frying) as needed Sugar 3/4 cup Procedure 1 Puree mango for the sauce. Pass through a sieve. 2 Add the sugar and lemon juice. Set aside. 3 Mix panko, graham crumbs, and cinnamon. 4 Dip the pineapple slices first into the flour, then into the egg, and then into panko. 5 Heat oil to 350F. 6 Deep-fry the pineapple slices until golden brown. 7 Sprinkle with sugar and serve with mango sauce.