Directions

1. Saute pineapple in large non-stick skillet, sprayed with cooking spray, over medium-high heat, stirring occasionally until light brown (3-5 minutes).
   
2. Add 2 Tbsp sugar and cook 2 to 3 minutes more, until golden in color, stirring occasionally.
   
3. Remove from heat; cool. Stir in mint.
4. Combine mango and coconut milk in blender container. Cover; blend until smooth. Add lemon juice, peel and 2 Tbsp sugar, blend briefly. Chill.
   
5. Stir in sparkling water to serve. Pour into shallow soup bowls.
   
6. Garnish center of each bowl with spoonfuls of caramelized pineapple relish and place 4 to 6 Miniature Almond Macaroons on soup.
   
   *See recipe for Miniature Almond Macaroons

7. Miniature Almond Macaroons Recipe

   Combine 3 oz. almond paste and 3 Tbsp sugar in food processor container. Pulse to blend well. Gradually add egg white and blend until smooth dough has formed. Place batter in medium size pastry bag fitted with small round top (#5 or #6). Pipe batter into small circles (smaller than a quarter) on parchment-lined baking sheet. Bake at 325°F, for 10 to 12 minutes until they just begin to brown on edges. Cool briefly, and then loosen with spatula.