Steps

• 1

  Make the passion fruit sauce: In a medium saucepan, combine the passion fruit purée, water, and sugar. Bring to a boil, then reduce the heat to low and simmer until thickened. Remove from the heat, transfer to an airtight container, and chill in the refrigerator for at least 30 minutes.

• 2

  Grill the fruit: When ready to cook, set the Traeger temperature to 375˚F and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 3

  On a rimmed baking sheet, spread the pineapple, mangos, and apples in a single layer. Sprinkle with the raw sugar and drizzle the coconut cream on top. Toss until the fruit is well coated.

• 4

  Arrange the fruit directly on the grill grates. Close the lid and cook until grill marks appear, 10-15 minutes. Remove the fruit from the grill and let cool.

  375 ˚F / 191 ˚C

  00:10

• 5

  Make the mascarpone cream. In a large bowl, use an electric hand mixer to whip the cream until stiff peaks form, about 5 minutes. Add the sugar and mascarpone and whip until incorporated. Cover and refrigerate until ready to serve.

  00:10

• 6

  Cut the grilled fruit into bite-size pieces and transfer to a medium bowl. Fold in the coconut flakes, mint, and passion fruit sauce. Spoon a large serving bowl or individual bowls and serve with the mascarpone cream, garnish with mint. Enjoy!