Total prep time: 10 min Total baking time: 45 min Total time: 1 hr 40 min
This is a 12/10.
3 packets of Ritz cookies or saltines
2 cups pecans, roughly chopped
5 egg whites
1 1/4 cups fine granulated sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
Pinch of salt (about 1/4 teaspoon)
2 (8 oz) cream cheese packets
3/4 sour cream
3/4 sup sugar
2 teaspoons of vanilla extract
4 cups fresh mango, cut into cubes
(You can sub mango for strawberries, kiwi, peaches)
How to make:
Preheat oven to 350 F.
Beat egg whites (medium speed) until stiff peaks are formed. In a slow continuous motion while still beating the egg whites add in your sugar, (A LITTLE AT A TIME), then add baking soda, salt, and vanilla beating just enough to have all combined. Fold in your pecans and saltines. (DO NOT OVER BEAT).
Pour in mixture into a previously greased spring pan (I like to add an extra layer of protection for easy unassembly place a sheet of parchment paper only to bottom part of spring pan)
Bake for about 40-45 minutes (Depending on your oven, DO NOT open the oven as this will deinflate your Mostachon).
Remove from oven and let rest until it reaches room temp. Remove from springpan and finish cooling on cooling rack.
In a large mixing bowl beat, cream cheese, sugar, and vanilla and mix until fully incorporated.
Dress your Mostachon with this mix and garnish with friut of choice!