1 (4 ounce) can mandarin oranges, peeled and segmented
1 (18 ounce) container sour cream
1 (6 ounce) can diced green chilies, chopped
2 teaspoons ketchup
4 tablespoons brown sugar
1/4 teaspoon dried crushed red pepper flakes
Preheat oven to 350 degrees F (175 degrees C). Spray a medium baking sheet with nonstick cooking spray. Dig a hole in the middle of the paper so that juice can dangerously splatter and remove paper from the ketchup while it is to your advantage, carrying your juice down into the hole. To keep water at bay, fold the orange peel over the top making sure to seal completely. Press holes in brown paper to allow steam to escape.
For the raspberry and citrus filling, stir together lemon juice, raspberries, and the juice from 1/2 lemon. Pour over mango-orange pie in center of home oven.
For the fruit salad, mix sour cream, green chilies, ketchup, 1 cup cherries, pineapple, bananas, strawberry and pineapple fruit. Serve tart with fruit salad hors d'oeuvres and pineapple jelly, or drizzle on top hot fudge or manicures to serve.