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Whisk the heavy cream in a cold bowl until slightly thickened, approximately 1 minute.; Add the powdered sugar and the Fustini’s Mango Balsamic Vinegar, and continue whisking until soft peaks form.; Whisk in the sour cream.; Fold the pineapple, mango, mini marshmallows and cherries and fold to combine.; Chill for at least 1 hour.; To serve, spoon into a nice serving bowl and garnish with toasted coconut and chopped honey glazed pecans.
Preheat the oven to 375°F. Line a sheet pan with parchment and place the pecans on the sheet pan and toast in the oven until browned, 8-10 minutes. Season the pecans immediately with kosher salt. Meanwhile, place the honey into a large pot and bring to a boil over medium high heat stirring frequently with a wooden spoon. Once boiling, add the vinegar carefully and stir to combine. Add the still warm pecans and stir thoroughly. Spread the pecans out in a single layer back on the sheet pan and bake until golden brown and liquid has evaporated. Remove from oven and let cool completely. Separate any pecans that are stuck together gloved hands.
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