Simple dessert to make that is light and refreshing. They need one hour to cool in refrigerator before serving, so plan accordingly.
Author: Rick Bayless, More Mexican Everyday
Serves: 10-12
Ingredients
1 cup (8 oz) fresh ricotta, preferably the dryer kind called "hand-dipped"
1 8 oz package cream cheese cut into 6 pieces
⅓ cup sugar
1 egg plus 2 egg yolks
¼ cup heavy cream
1 teaspoon pure vanilla extract, preferably Mexican Vanilla
12 store bought mini-graham cracker pie crusts, baked, cooled and if you wish, removed from the foil molds
1½ cups chopped mango (from 2 of the large round mangos or 3 to 4 of the flatter - and I think more flavorful - yellow ones called honey, Manila or champagne mangos)
Finely chopped or grated zest (colored part only) of 1 lime
About 2 tablespoons chopped mint leaves, plus extra for garnish
Instructions
In a food processor or blender, combine the cheeses, sugar, eggs, egg yolks, cream and vanilla. Blend until very smooth, about 1 minute. Pour into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave at 50% power for 2 minutes. Uncover and stir and re-cover. Now, microwave 7 more times at 50% power for 1 minute each, uncovering after each visit to the microwave, stirring gently and re-covering. After the final heating, the mixture should be very hot to the touch (about 160 degrees) and thick.
Immediately divide the mixture among the prepared crusts, place in the single crust. Refrigerate until completely cool, about 1 hour.
Mix the mango with the lime zest and mint, spoon onto cooled cheesecake, decorate each portion with a piece of mint and you've got dessert that's guaranteed to please.
Recipe by Tout va bien! (tm) at https://christymajors.com/wine-pairing-weekend-preview-south-of-the-border/