Recipes
Menus
Holidays & Guides

Shabbat Menu - Grilled Marinated London Broil

Even Manna get's boring. In this week’s parsha, the false memory of an Egyptian bounty of fish, cucumbers, watermelons, leeks, onions and garlic leads the people to beg for meat instead of manna. ...
- Holidays
  - Chanukah
  - Simchat Torah
  - July 4th
  - Shabbat
  - Labor Day
  - Shavuot
  - Memorial Day
  - Sukkot
  - New Years
  - Tisha B'av
  - Nine Days
  - Thanksgiving
  - Passover
  - Tu B Shevat
  - Purim
  - Yom Kippur
  - Rosh Hashanah
- Guides
Blogs

Hot Recipes With Wasabi Sauce

Wasabi is a Japanese horseradish typically available as a dry powder we reconstitute to use as a topping for sushi. It's strong pungent flavor pairs perfectly in many recipes from vegetables to chicken...
- Blogs
Videos
Contests

The Best Gold's BBQ Sauce and Giveaway

About 6 years ago, the summer before the release of my first book, I drove to the Gold’s factory and warehouse out on Long Island for the first of many visits. I was going to meet Steven Gold, a kind...
- Contests
Magazine

May/June 2013

This issue is blooming and blossoming with promise, possibility, and flowers that are actually edible. Learn to cook with flowers and find the perfect vase for every budget. Go beyond marinara on your...
- Magazine
Travel
The Store

Mini Mango Amaretto Cheesecakes

July 25^th 2011

Contributed by:

joyofkosher

0 comments | Leave Comment

(1 review)

Loading ...

Add to my recipe box

Recipe

Mini Mango Amaretto Cheesecakes

Times

Prep Time : 10 min
Cook Time : 20 min
Ready Time : 30 min

Servings

Ingredients

18 square won ton wrappers
1 package 1/2 less fat cream cheese (Neufchatel) (8 ounce)
1 egg
1/3 cup sugar
2 tablespoons light sour cream
1 tablespoon flour
1/2 teaspoon almond extract
1 large ripe mango, peeled, pitted and diced, divided
1 tablespoon amareto or other almond liqueur
1/2 cup sliced almonds, toasted
Tiny mint leaves (optional garnish)

Directions

Preheat oven to 350°F and spray 18 mini muffin tins with nonstick cooking spray. Press a won ton wrapper into each; set aside. In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth. Mince 1/4 cup mango and stir into mixture. Carefully spoon equal amounts into each lined tin using a small spoon. Bake for 20 minutes, then let cool before removing from tins. Stir together remaining mango and amaretto. Top cheesecakes with mixture just before serving, then sprinkle with toasted almonds. Store in the refrigerator loosely covered. Garnish with mint leaves, if desired. Makes 18 tiny cheesecakes.

Source:

National Mango Board