Tropical Mango Mousse Shells


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!

  • Prep: 35 minutes
  • Chill: 1 hour
  • Serves: 6
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4 36



  • 1/3 cup cream cheese, softened

  • 1 small mango or mint sprigs (optional)

  • 2 tbsp. packed brown sugar

  • 1 tsp. grated lime zest

  • 1 cup thawed frozen whipped topping

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1/4 cup toasted shredded coconut

  • 6 slices mangos or mint sprigs (optional)


  1. 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.

  2. Divide the mango mixture among the pastry shells.  Sprinkle with the coconut and top with the mango slices, if desired.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
  • Add a citrus-y punch to any dish with zingy, refreshing limes.

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