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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 flavors in this pie, with tropical fruit filling and a surprising pretzel crust. MORE+ LESS-

By Betty Crocker Kitchens

February 19, 2010

Ingredients

Crust

1 1/4

cups crushed pretzels

1/4

cup sugar

1/2

cup butter or margarine, melted

Filling

pint mango sorbet, softened slightly

boxes (10 oz each) frozen strawberries in syrup, thawed

1/2

cup frozen (thawed) margarita mix concentrate

cup whipping cream, whipped

fresh strawberry halves

small ripe mango, cut into cubes

Coarse sugar, if desired

Fresh strawberry slices, if desired

Steps

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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.