4 Easy Desserts for a Perfect Mexican Party Dessert Table

When you’re planning a fiesta, the main courses often get all the attention. But a truly memorable party ends with a fantastic dessert table.

Today, we’re creating the perfect, easy, and crowd-pleasing dessert spread with four classic Mexican and Mexican-inspired sweets that are bursting with flavor.

A great dessert table is all about variety, and this menu has it all. We’ll start with a warm and comforting classic, Easy Baked Churro Bites, coated in cinnamon-sugar.

Then, for a cool and creamy treat, we’ll make a rich and luscious No-Bake Tres Leches Icebox Cake.

Next, we’ll whip up some traditional, buttery Mexican Wedding Cookies. Finally, for a simple, fresh, and slightly spicy option, we’ll prepare Spicy Mango with a Chamoy Drizzle.

These recipes are all designed to be simple, incredibly delicious, and perfect for a party. Let’s make some dessert!

Essential Tools

• Baking Sheets & Parchment Paper
• Piping Bag with a Star Tip (for churros)
• 9×13 inch Baking Dish (for icebox cake)
• Stand Mixer or Hand Mixer
• Blender (optional, for fruit)
• Mixing Bowls & Spatulas

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Recipe 1: Easy Baked Churro Bites with Chocolate Sauce

All the amazing cinnamon-sugar flavor of a classic churro, but in an easy, bite-sized, baked format that’s perfect for a crowd.

Quick Recipe Snapshot

Ingredients

• For the Dough (Pâte à Choux): 1 cup water, ½ cup unsalted butter, 1 cup all-purpose flour, ¼ tsp salt, 4 large eggs.
• For the Topping: ½ cup granulated sugar, 2 tsp ground cinnamon.
• For the Chocolate Sauce: 1 cup semi-sweet chocolate chips, ½ cup heavy cream.

Cooking Instructions

Step 1: Make the Choux Dough and Bake

First, preheat your oven to 400°F (200°C). In a saucepan, bring the water, butter, and salt to a rolling boil.

Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball of dough forms. Cook for one more minute, then transfer the dough to the bowl of a stand mixer. Beat on low speed for a minute to cool it slightly.

Add the eggs one at a time, beating well after each addition, until the dough is thick and glossy. Transfer the dough to a piping bag fitted with a large star tip.

Step 2: Pipe, Bake, and Coat

Pipe small, 1 to 1.5-inch long strips of dough onto a parchment-lined baking sheet. Bake for 20-25 minutes, until the bites are puffed, golden-brown, and dry to the touch.

While they are baking, mix the cinnamon and sugar in a bowl. Also, make the chocolate sauce by heating the heavy cream until it just simmers, then pour it over the chocolate chips; let it sit for 5 minutes, then stir until smooth.

As soon as the churro bites come out of the oven, toss the warm bites in the cinnamon-sugar mixture until coated. Serve immediately with the warm chocolate sauce for dipping.

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Recipe 2: No-Bake Tres Leches Icebox Cake

All the rich, milky flavor of a traditional Tres Leches cake, but in a super-easy, no-bake, layered format that’s perfect for making ahead.

Quick Recipe Snapshot

Ingredients

• Maria Cookies or Graham Crackers: 2 packages (about 14 oz total).
• For the “Three Milks” (Tres Leches):
  • Sweetened Condensed Milk: 1 (14 oz) can.
  • Evaporated Milk: 1 (12 oz) can.
  • Heavy Cream or Whole Milk: 1 cup.
• For the Topping:
  • Heavy Whipping Cream: 2 cups, cold.
  • Powdered Sugar: ¼ cup.
  • Ground Cinnamon: For dusting.

Cooking Instructions

Step 1: Prepare the Milk Mixture and Layers

This is a simple assembly-only dessert. In a large bowl, whisk together the three milks: the sweetened condensed milk, the evaporated milk, and the heavy cream, until they are well combined.

Spread a very thin layer of this milk mixture on the bottom of a 9×13 inch baking dish.

Step 2: Assemble the Cake and Chill

Arrange a single layer of the Maria cookies or graham crackers on the bottom of the dish, breaking them as needed to create an even layer.

Pour about one-third of the tres leches mixture evenly over the cookies. Repeat the process two more times, creating three layers of cookies and milk. Cover the dish with plastic wrap and let it chill in the refrigerator for at least 4-6 hours, or overnight.

This chilling time is essential for the cookies to absorb the milk and become soft and cake-like. Before serving, whip the cold heavy cream with the powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cake and dust with cinnamon.

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Recipe 3: Classic Mexican Wedding Cookies

These are small, buttery, melt-in-your-mouth cookies packed with pecans and coated in a thick layer of powdered sugar. They are incredibly addictive.

Quick Recipe Snapshot

Ingredients

• Unsalted Butter: 1 cup (2 sticks), softened.
• Powdered Sugar: ½ cup for the dough, plus 1 cup for coating.
• Vanilla Extract: 2 tsp.
• All-Purpose Flour: 2 cups.
• Finely Chopped Pecans: 1 cup, toasted.
• Salt: ½ tsp.

Cooking Instructions

Step 1: Make the Cookie Dough

First, preheat your oven to 350°F (175°C). In the bowl of a stand mixer, or using a hand mixer, beat the softened butter and the ½ cup of powdered sugar together until the mixture is light and fluffy.

Beat in the vanilla extract. In a separate bowl, whisk together the flour, the finely chopped toasted pecans, and the salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.

Step 2: Bake and Coat the Cookies

Roll the dough into small, 1-inch balls and place them on an ungreased baking sheet about an inch apart. Bake for 12-15 minutes, or until the bottoms of the cookies are a very light golden-brown.

The tops should still be pale. Let the cookies cool on the baking sheet for just 5 minutes—they should still be warm.

While they are warm, roll each cookie generously in the remaining 1 cup of powdered sugar. Let them cool completely on a wire rack, then roll them in the powdered sugar a second time for a thick, snowy coating.

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Recipe 4: Spicy Mango with Chamoy and Lime

This is the easiest, most refreshing, and most vibrant offering for your table. It’s a classic Mexican street food snack that is a perfect, light counterpoint to the richer desserts.

Quick Recipe Snapshot

Ingredients

• Ripe Mangoes: 3-4, peeled and cut into large spears or chunks.
• Chamoy Sauce: About ¼ cup, for drizzling.
• Tajín Seasoning (Chili-Lime Powder): For sprinkling.
• Limes: 2, cut into wedges.

Cooking Instructions

Step 1: Prepare the Mango

This is all about assembly. The main part is to use mangoes that are ripe and sweet, but still firm enough to hold their shape.

Peel the mangoes and slice the flesh away from the large pit in the center. Cut the mango flesh into large, thick spears or bite-sized chunks.

Step 2: Assemble and Serve

Arrange the mango spears on a platter or in a large, shallow bowl. Just before serving, drizzle the chamoy sauce generously all over the mango pieces.

Sprinkle the Tajín seasoning liberally over the top. Serve immediately with plenty of fresh lime wedges on the side for squeezing.

The combination of sweet, salty, tangy, and spicy is incredibly refreshing and addictive.

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The Flavor Architects A Look at the Ingredients

• Cinnamon (Churros): This warm, sweet, and aromatic spice is the signature flavor of a churro. Tossing the warm baked bites in the cinnamon-sugar mixture ensures it adheres perfectly.
• The “Three Milks” (Tres Leches): The combination of rich sweetened condensed milk, creamy evaporated milk, and simple heavy cream creates a soaking liquid that is perfectly balanced, sweet, and incredibly luscious.
• Pecans & Powdered Sugar (Wedding Cookies): The buttery crunch of the toasted pecans is the primary flavor within the cookie, while the double coating of powdered sugar gives them their signature snowy appearance and melt-in-your-mouth quality.
• Chamoy & Tajín (Spicy Mango): This is a classic Mexican flavor duo. Chamoy is a unique sauce made from pickled fruit, chiles, and lime, giving it a sweet, salty, sour, and spicy flavor all at once. Tajín is a simple but powerful powder of chili, lime, and salt that adds another layer of tangy heat.

Storage & Reheating Tips

• Storage: The churro bites are best eaten fresh. The Tres Leches cake needs to be refrigerated and is even better on day two. The wedding cookies can be stored in an airtight container at room temperature for up to a week. The spicy mango should be eaten immediately after it is prepared.
• Prep Ahead: The Tres Leches cake must be made ahead. The wedding cookie dough can be made and chilled for a few days. The churro dough can be made a day in advance and kept in its piping bag in the fridge. The mango should only be cut and assembled right before the party for the best results.

Common Mistakes & Fixes

FAQs

Can I fry the churro bites instead of baking them?

Yes, for a more traditional texture, you can fry them. Heat a few inches of neutral oil to 360°F (180°C).

Carefully pipe 1-inch pieces of the dough directly into the hot oil and fry for 2-3 minutes per side until deep golden-brown.

What are Maria cookies and is there a substitute?

Maria cookies (or Goya Maria biscuits) are a simple, round, and lightly sweet vanilla-flavored cookie, very popular in Mexico and Latin America.

If you can’t find them, a plain vanilla wafer cookie or a classic graham cracker are both excellent substitutes for the icebox cake.

What if I can’t find Chamoy?

Chamoy is becoming more widely available, but if you can’t find it, you can still make a delicious version of the spicy mango.

Simply increase the amount of fresh lime juice you squeeze over the top and be generous with the Tajín seasoning.

Enjoy Your Fiesta!

You now have four fantastic and easy recipes to create a beautiful and delicious Mexican party dessert table.

This spread offers a perfect variety of warm, cool, creamy, and fresh options that are sure to be a huge hit with your guests.