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Strawberry-Mango Margarita Dessert

Strawberry-Mango Margarita Dessert
  • Prep 25 min
  • Total 3 hr 25 min
  • Servings 10
As in a frozen margarita, salt works wonders against tangy fruit flavours in this pie, with tropical fruit filling and a surprising pretzel crust.
August 1, 2012

Ingredients

  • Crust
  • 1 1/4 cups (300 mL) crushed pretzels
  • 1/4 cup (50 mL) sugar
  • 1/2 cup (125 mL) butter or margarine, melted
  • Filling
  • 1 pint (2 cups/500 mL) mango sorbet, softened slightly
  • 2 pkgs (425 g each) frozen strawberries in syrup, thawed
  • 1/2 cup (125 mL) frozen (thawed) margarita mix concentrate
  • 1 cup (250 mL) whipping cream, whipped
  • 10 fresh strawberry halves
  • 1 small ripe mango, cut into cubes
  • Coarse sugar, if desired
  • Fresh strawberry slices, if desired

Steps

  • 1
    In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9- or 8-inch springform pan; refrigerate 10 minutes.
  • 2
    Spoon sorbet over crust; spread evenly with metal spatula. Freeze 30 minutes.
  • 3
    In large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm.
  • 4
    Using 4-inch wooden skewers, place strawberry half and mango slice on each of 10 skewers. Sprinkle with coarse sugar. Place skewers into top of dessert for garnish. To serve, cut into wedges.

  • Substitution:┬áTry using lemon sorbet instead of the mango.
  • Tip : To make cutting the pie easier, wait to place the fruit skewers in the dessert until after slicing it.

Nutrition Facts

Serving Size: 10 Servings
Calories
360
Total Fat
17g
Saturated Fat
11g
Trans Fat
1/2g
Cholesterol
50mg
Sodium
180mg
Total Carbs
50g
Dietary Fiber
2g
Sugars
37g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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