Tropical Mango Mousse Cups Recipe

Posted on 05. Jun, 2009 by admin in Mousse

“Pepperidge Farm® Pastry Shells are baked until golden, filled with a luscious mixture of cream cheese, mango, brown sugar, lime zest and whipped topping, and served with a sprinkle of toasted coconut to make a tropical desert treat.”

INGREDIENTS (Nutrition)

* 1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells
* 1 (3 ounce) package cream cheese, softened
* 1 mango, peeled, seeded and diced
* 2 tablespoons packed brown sugar
* 1 teaspoon grated lime zest
* 1 cup thawed frozen whipped topping
* 1/4 cup toasted shredded coconut
* Mango slices or mint sprigs (optional)

DIRECTIONS

1. Bake, cool and remove the ‘tops’ of the pastry shells according to the package directions.
2. Place the cream cheese, mango, brown sugar and lime zest into a food processor. Cover and blend until the mixture is smooth. Spoon the cream cheese mixture into a medium bowl. Fold in the whipped topping. Cover the bowl and refrigerate for 1 hour.
3. Divide the cream cheese mixture among the pastry shells. Sprinkle with the coconut and top with the mango slices, if desired.

Tags: Dessert, Tropical Mango Mousse Cups