Creamy mango mousse in flaky puff pastry shell...this dessert looks beautiful, tastes great, and is just perfect for spring brunches, baby showers or summertime gatherings. Enjoy!
cost per recipe: $14.28
The price is determined by the national average.
cup cream cheese, softened
small mango, peeled, pitted and cut into cubes
tablespoons packed brown sugar
teaspoon grated lime zest
cup thawed frozen whipped topping
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
cup toasted shredded coconut
slices mangoor mint sprigs (optional)
Place the cream cheese, mango, brown sugar and lime zest into a food processor. Cover and process 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.
Divide the mango mixture among the pastry shells. Sprinkle with the coconut and top with the mango slices, if desired.