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Strawberry-Mango Margarita Dessert

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Strawberry-Mango Margarita Dessert
  • Prep 25 min
  • Total 3 hr 25 min
  • Servings 10
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As in a frozen margarita, salt works wonders against tangy fruit flavors in this pie, with tropical fruit filling and a surprising pretzel crust.
By Betty Crocker Kitchens
Updated Feb 19, 2010

Ingredients

Crust

  • 1 1/4 cups crushed pretzels
  • 1/4 cup sugar
  • 1/2 cup butter or margarine, melted

Filling

  • 1 pint mango sorbet, softened slightly
  • 2 boxes (10 oz each) frozen strawberries in syrup, thawed
  • 1/2 cup frozen (thawed) margarita mix concentrate
  • 1 cup 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try using lemon sorbet instead of the mango.
  • tip 2
    To make cutting the pie easier, wait to place the fruit skewers in the dessert until after slicing it.

Nutrition

360 Calories, 17g Total Fat, 2g Protein, 50g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
11g
53%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
180mg
8%
Potassium
140mg
4%
Total Carbohydrate
50g
17%
Dietary Fiber
2g
8%
Sugars
37g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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