1 cup crushed pineapple
2 bananas, peeled and sliced
1/4 cup chopped black currants
2 teaspoons lime zest
1 teaspoon lemon zest
1 teaspoon maraschino cherry zest
1 cup chopped pecans
1/4 cup mango juice
1 cup mango slices
In a small bowl, mix crushed pineapple, bananas, black currants, lime zest, lemon zest and maraschino cherry zest. Place banana slices or fruit slices in a large mixing bowl. Mix pineapple juice and mango slices.
Spread pineapple mixture evenly onto the bottom of a 9x13 inch baking dish. Using a 2 inch wooden toothpicks, prick fruit slices into the center. Spoon mango slices over top of fruit. Place peach slices on top of fruit.
Bake uncovered at 350 degrees F (175 degrees C) for 35 minutes, or until lightly browned. Remove from oven and immediately sprinkle with mango slices. Remove fruit slices from oven and place on pie plate. Serve hot or cold.