Mini Mango Amaretto Cheesecakes

YIELD: 18 PIECES

18 square won ton wrappers
1 (8 oz.) package ⅓ less fat cream cheese (Neufchatel)
1 egg
⅓ cup sugar
2 Tbsps. light sour cream
1 Tbsp. flour
½ tsp. almond extract
1 large mango, peeled, pitted and diced, divided
1 Tbsp. amaretto or other almond liqueur
¼ cup sliced almonds, toasted tiny mint leaves (optional garnish)

1. Preheat oven to 350°F and spray 18 mini muffin tins with nonstick cooking spray. Press a won ton wrapper into each; set aside.

2. In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth.

3. Mince ¼ 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.

4. 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.
Recipe and photo: the National Mango Board

And don't forget: pizza, meat and seafood bites (medallions, sliders, skewers, brochettes, lollipops); spring rolls; empanaditas; piroshky; pate a choux/gougères, savory beignets, fritters, pie dough and croustade bread cups; bruschetta, flatbread, and crostini; crêpes/beggar's purses; samosas; polenta squares; meat wrapped fruit; warm olives; homemade/artisan sausages; upscale chicken fingers; meatballs, riblets, chicken wings; mini quiche and frittatas; rumaki; spiced nuts…