Dessert

<p>Toast marshmallows on long metal skewers over hot coals until golden brown on the outside and soft on the inside. Place marshmallows on four cookies (2 marshmallows per cookie) and top with mango slices. Drizzle with caramel sauce and sprinkle with coconut and nuts, as desired. Top with remaining cookies. Serving tips: Optional toppers: caramel sauce, toasted coconut, chopped macadamia nuts</p>

<p>Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer&#39;s instructions. Cover and place in the freezer for at least 1 hour, or up to 1 week. Garnish with twists of lime peel or small lime wedges.</p>

Preheat oven to 325°F; grease and flour a 9-inch springform pan. Beat butter and sugar until light and fluffy. Add eggs, mango puree, rum and extract, beating until well mixed. Add flour, baking powder and salt; beat just until dry ingredients are incorporated. Stir in coconut. Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean, tenting with foil if top browns too quickly. Let cool before removing from pan. Cut into wedges and top with a spoonful of Mango Rum Topping. To prepare Mango Rum Topping, melt 1/2 cup butter in a small saucepan. Stir in 2/3 cup brown sugar, 1/2 cup cream and 1/4 cup dark rum. Cook and stir for 5 minutes over low heat; stir in 1 cup ripe mango, peeled, pitted, and diced.

Remove husks from water and pat dry. In a medium bowl beat together masa, butter, brown sugar, baking powder and cinnamon until fluffy. Beat in nectar until smooth. Spread equal amounts of mixture in the center of each corn husk; top with 2 tablespoons chopped mango. Bring in the sides of the corn husks so that the edges of the masa meet, then fold in both ends to enclose filling. Steam for 1 hour, then let cool slightly. Mango Topping: Combine ¼ cup orange liqueur or orange juice, ¼ cup brown sugar, 1 tablespoon butter and dash cinnamon in a small saucepan. Cook over medium heat for about 5 minutes or until slightly thickened, stirring frequently. Stir in 2 cups chopped ripe mango (about 2 mangos) and cook for a few minutes more. Serve warm sauce over warm tamales with lime wedges on the side.

To prepare cinnamon cream, beat ingredients in a medium bowl with a mixer until stiff peaks form; transfer to a decorative bowl and refrigerate while preparing nachos. To prepare nachos, preheat oven to 400°F. Cut each tortilla into 6 wedges. Working in batches, line a baking sheet with foil or parchment paper and spray both sides of tortilla with nonstick cooking spray. Bake tortillas for 10 minutes until browned, turning halfway through until crisp. Stir together sugar and cinnamon in a medium bowl; add tortillas and toss well to coat. Pile onto a decorative platter. Heat caramel sauce for 20 to 30 seconds in the microwave until thin enough to pour. Drizzle over tortillas and sprinkle with mangos. Serve with Cinnamon Cream.

Preheat oven to 350°F and spray 18 mini muffin tins with nonstick cooking spray. Press a won ton wrapper into each; set aside. <br><br> 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. <br><br> Carefully spoon equal amounts into each lined tin using a small spoon. Bake for 20 minutes, then let cool before removing from tins. <br><br> 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. <br><br> Makes 18 tiny cheesecakes.

<p>Place 10 4-ounce ramekins in a 9x13 baking pan. Spray ramekins lightly with cooking spray. Place the sugar in a medium saucepan. Stir constantly over medium heat, until the sugar melts and turns the color of honey, about 8-10 minutes. Distribute the caramel among the ramekins, working quickly before the caramel hardens. Sprinkle 1 tablespoon diced mango in each ramekin. Set aside. Preheat oven to 350&deg; degrees. Using an electric mixer, beat mango puree with eggs on low speed to combine. Increase speed to medium high, and mix until incorporated. Add condensed milk, evaporated milk and salt, continuing on medium high for 2-3 minutes. Ladle custard over caramel in the ramekins, filling them to 1/2 inch from the rim. Place filled ramekins in a baking dish and pour enough hot water to reach halfway up the sides of the ramekins. Cover baking dish tightly with foil and place in the oven. Bake until flan is set, about 45 minutes (when you tap the edge of a ramekin the flan should still wobble a little in the center). Carefully remove baking dish from oven, remove foil, and let ramekins cool slightly. Using tongs, remove the ramekins from water and set on a towel to cool for at least two hours before serving. Once it is cooled completely, flan can be refrigerated for up to one day before unmolding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen flan, and then invert it onto the plate. Add a sprig of mint for garnish.</p>

Preheat oven to 350 °F. Butter a 9” x 2” round cake pan. Pat the slices of mango dry with paper towels. In a small bowl, stir together the butter and the brown sugar. Spread evenly in the 9” x 2" pan. Arrange the mango pieces from two mangos to your liking on the sugar mixture, reserving the rest for mango puree. Set aside. Into a bowl sift together the flour, baking powder, salt and cinnamon. In another bowl with an electric mixer, cream the butter and the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. In a food processor, puree remaining mangos to make ¾ cup. Add the flour mixture alternately in batches with the pureed mangos, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45-55 minutes, or until a toothpick comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge and invert onto a platter.

Beat cream, sugar and cinnamon with an electric mixer until stiff peaks form; stir in crystallized ginger and set aside in the refrigerator until shortcakes are ready to assemble. Stir together butter and cinnamon sugar; spread lightly over one side of each cake slice. Grill over medium heat for a few minutes on each side to lightly brown. Place half the cake slices on 6 dessert plates, sugar side up. Top with half the whipped cream and half the mango slices. Repeat layers and garnish with mint sprigs.

<p>In a medium bowl, beat mascarpone cheese, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Combine nectar and rum in a small shallow dish. Quickly dip each side of the ladyfingers into the mango nectar mixture. Place half of the ladyfingers in the bottom of a 8-inch glass baking dish so they fit tightly. Spread with half of the cream mixture, then top with 3/4 of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for at least 6 hours or up to 24 hours. Cut into 8 equal pieces; garnish with remaining mango slices and mint leaves. Serving Tip: May be served refrigerated or frozen.</p>