Strawberry - mango margarita dessert

Ingredients:

Crust:

• 1 1/4 cups (300 mL) crushed pretzels
• 1/4 cup (50 mL) sugar
• 1/2 cup (125 mL) butter or margarine, melted

Filling:

• 1 pint (2 cups/500 mL) mango sorbet, softened slightly
• 2 pkgs (425 g each) frozen strawberries in syrup, thawed
• 1/2 cup (125 mL) frozen (thawed) margarita mix concentrate
• 1 cup (250 mL) whipping cream, whipped
• 10 fresh strawberry halves
• 1 small ripe mango, cut into cubes
• Coarse sugar, if desired
• Fresh strawberry slices, if desired

Preparation:

            In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9- or 8-inch springform pan; refrigerate 10 minutes.
           Spoon sorbet over crust; spread evenly with metal spatula. Freeze 30 minutes.
In large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm.
         Using 4-inch wooden skewers, place strawberry half and mango slice on each of 10 skewers. Sprinkle with coarse sugar. Place skewers into top of dessert for garnish. To serve, cut into wedges.