Wednesday, May 8, 2013

Mango Season

With Cinco De Mayo plans taking up most of last weekend, I did some hunting for a festive and delicious dessert to serve at our two events. I decided on this Martha Stewart "Margarita Cheesecake" because cheesecake is ridiculously easy to make and is always a crowd pleaser. The crust is made of crushed pretzels instead of the usual graham and the filling gets a kick with a splash of tequila and triple sec. I always make a mini of whatever I am baking so we can taste test without messing up the finished product. I quickly decided it needed some pizzazz, so I whipped up a mango compote to go over the top because mangoes are in season and mango is a mexican-y fruit. Is that wrong to say? I guess the better way to phrase it would be, "festive and tropical". Whatevs. It was delicious! 

I sliced and chopped one very ripe mango and put it in a small saucepan over medium heat with 1/2 cup of sugar, 1/4 cup of water, and the juice of one lime. Mash and cook until reduced of most of the liquid. Cool and then dollop on top of your cheesecake.