Whether you’re cooking up some of your favorite Mexican dishes for dinner, hosting a happy hour that features Mexican cocktails or gathering your friends for a Cinco de Mayo celebration, you’re going to need a great dessert — and we’ve got plenty of ideas.

Buñuelos are one of our favorites (who can say 'no' to fried dough?!) and Marcela’s recipe makes frying them up so easy. She uses pre-made tortillas which you can leave whole or cut into any shape you desire. After taking them out of the hot oil, toss in cinnamon-sugar and enjoy. They’re that simple!

These beautiful galle-conchas or galletas de conchas (shell cookies) are inspired by Mexico’s conchas, popular sweet rolls that are topped with sugar paste and scored to resemble seashells. We use a fluffy vanilla cookie dough with a hint of Ceylon cinnamon for the base instead of the traditional dense yeast-risen dough and top it with a cheerful pink, yellow and purple sugar paste Scoring the tops with a concha cutter give the cookies a traditional look, but you can also make the design with a paring knife. The result is an irresistible, eye-catching treat that’s bound to be a hit at your next cookie swap.

Carlota de limón is a classic Mexican icebox cake that consists of layers of Maria cookies and an airy, creamy lime filling. The cake is refrigerated until the cookies become tender and deliciously infused with flavor for a taste reminiscent of key lime pie.

This irresistibly sweet and chewy coconut bark is made with just 2 simple ingredients — and we’re willing to bet you’ve got both of them in your pantry right now: shredded coconut and sweetened condensed milk.

Chocoflan is one of Mexico's most-famous desserts, and it's easy to see why: You can enjoy moist chocolate cake and creamy flan all in one slice with Marcela's recipe.

This classic Mexican candy is made with real tamarind pods and often rolled in chile, chile-lime seasoning or sugar (or a combination). The tamarind balls are sweet with a mouth-puckering tartness and a bit of heat. There are two versions here — one with chipotle powder — so add more or less depending on your heat tolerance.

This popular no-bake Mexican dessert is easy to put together, light and refreshing. The name means “strawberries with cream” in Spanish, and that’s what the dish is at is simplest: Fresh sliced strawberries combined with a mixture of creamy ingredients. In this version sour cream, crema and condensed milk are beaten together for a rich and airy sauce. We like to add chopped pecans as a garnish for crunch, but you can omit them if you like or have fun with different toppings like shredded coconut or chocolate chips.

This cake is super-moist thanks to sweetened condensed milk, evaporated milk and heavy cream that soak through the cake overnight.

The swirls on the tops of these Mexican sweet breads (pan dulce) resemble the swirls of a seashell, which is where the name concha comes from ("shell" in Spanish). Conchas are ubiquitous at Mexican panaderías and can come in a variety of flavors and colors.

If you’re a fan of caramel, this dessert is for you. Cajeta is the Mexican equivalent of dulce de leche, except that cajeta is made with goat’s milk (instead of cow). If you can’t find cajeta at your local supermarket or specialty food store, you can easily substitute another caramel. You’ll still get wonderfully delicious results!

Sweet Mexican crullers are coated with cinnamon and sugar and served immediately for the best crispy finish.

A comforting dessert for any time of year, you’ll have this rice pudding cooked to sweet-and-creamy perfection in a matter of minutes!

These cinnamon-sugar topped cookies are easy to make and require just a few ingredients to produce their light and crumbly texture. Though the cookies are traditionally made with manteca or lard, this recipe includes shortening as a more readily available option. A "tea" brewed from Ceylon cinnamon sticks hydrates the dough and brings warm notes and freshly ground cinnamon — from an additional stick — adds a delightful texture to the sugar topping.

Top traditional tres leches cake with homemade whipped cream, pureed mango and chunks of fresh mango for a fruity spin on the classic.

Mostachon is a light and airy cake made by folding nuts and chopped Maria crackers into meringue. If you’ve never made one before, this recipe makes it easy. You only need a handful of ingredients — and you’ll have the cake baking in the oven after just 15 minutes of prep work.

Marcela says, "Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child".

Coconut cream (not to be confused with coconut milk) makes the perfect stand-in for cow’s milk cream in this rich and indulgent dessert. Fresh, tropical fruits are the perfect finish.

This sweet, fruity shaved ice is a breeze to make — no special equipment needed. After freezing the mixture overnight, simply scrape it with a fork to create the desired texture.

This 5-star take on flourless chocolate cake gets just a touch of heat from cayenne pepper.