24 vanilla wafers
2 large ripe mangoes, pureed to make 2cups
2 1/2 8oz pks cream cheese, room temp
1 1/4 cups sugar
2 tsp vanilla
4 large eggs
whipped cream for garnish
sliced, peeled mangoes
Heat oven to 325F. Place wafers into paper-lined muffin tins.
Whip up the cream cheese, sugar and vanilla till fluffy. Add mango puree and whip up well. Add eggs one at a time, beating only till mixed in. Spoon filling into muffin cups till nearly full. Bake for 25 minutes till edges are golden and filling is set. Cool on counter for an hour, then refrigerate. Garnish with whipped cream and fresh mango slices.
2 comments:
In a land of no mangoes, this is sheer torment. Ana? Where are you? Oh right. Mexico.
I'm sorry!!! Actually, couldn't you use ANY fruit or even pumpkin? Add cinnamon,then. I used low-fat cream cheese in this recipe and the mango added just the right amount of richness to it.
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