Mexican Dessert or Tropical Fruit Dessert

[Nanci]

Hi,

I need to bring a light fruit dessert for my cooking club's Cinco de Mayo fest. Any suggestions would be great. The hostess suggested something with mangos or a fruit cup?

Thanks for your help. I just started a new job and haven't had a ton of time to search.

[SandyM]

Check out this post.
http://www.cookinglight.com/bbs/Forum1/HTML/004824.html

[Vanessa]

http://mexicanfood.about.com/food/mexicanfood/cs/dessertreci
You will find a big variety of mexican desserts here from natillas, tres leches cake, chocolate desserts, flans etc

[lorilei]

I just made a delicious mango dessert for an African dinner part two weekends ago. It was absolutely EASY, and very delicious. Just be sure that you get nice, ripe mangoes!

MANGO CREAM

4-5 ripe mangos, peeled and roughly chopped
water
2 cups whipping cream
1/4 cup powdered sugar

Place mangoes in a non-reactive saucepan and just cover with water. Cook over low heat for 10 minutes, or until flesh is tender.

Puree mango mixture in blender or food processor until smooth -- do not overprocess or puree will be thin. Place in small bowl and refrigerate for at least two hours.

Whip cream with sugar until firm. Fold whipping cream into mango mixture until combined.

Serve dessert in individual cups with fresh toasted coconut as a garnish.

Enjoy!

[browneye]

I found an awesome Margarita Cheesecake recipe posted on the "Cheesecake anyone?" thread on this BB.. It looks really good and I am going to make it!!
Here it is, I am sorry I forgot who originally posted this recipe, or I would give credit!!
It doesn't look particularly light, though, so it may not be appropriate for your party.

Salut!

MARGARITA CHEESECAKE
Made with reduced-fat cream cheese and light sour cream, this cheesecake is irresistible - just like its namesake cocktail.
CRUST
Nonstick vegetable oil spray
1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted

FILLING
3 8-ounce "bricks" Neufchâtel cheese (reduced-fat cream cheese),
room temperature
1 1/4 cups light sour cream
3/4 cup plus 2 tablespoons sugar
2 1/2 tablespoons triple sec or other orange liqueur
2 1/2 tablespoons tequila
2 1/2 tablespoons fresh lime juice
4 large eggs

TOPPING
3/4 cup light sour cream
1 tablespoon fresh lime juice
1 tablespoon sugar

Very thin lime slices, cut in half
Very thin lime peel strips
FOR CRUST: Position rack in center of oven and preheat to 350°F. Spray 9-inch springform pan with 2 3/4-inch-high sides with vegetable oil spray. Mix graham cracker crumbs and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust.

FOR FILLING: Using electric mixer, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs.
Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven.

FOR TOPPING: Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day.
Run knife around pan sides. Remove pan sides. Place cake on platter. Arrange lime half-slices and peel around top edge of cheesecake.
Serves 10 to 12.
*Made with reduced-fat cream cheese
Bon Appétit
June 1995




[This message has been edited by browneye (edited 05-02-2001).]

[Nanci]

You all are great!!! Thanks for the suggestions. Lorilei the Mango cream sounds perfect, although Margarita cheesecake sounds yummy too! I'll check out the web sites this afternoon -- when I have a minute!!!!

Thanks