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: 60 minutes
  • Serves: 6

Recipe

Ingredients

  • 1/3 cup cream cheese, softened
  • 1 small mango, peeled, pitted and cut into cubes
  • 2 tablespoons packed brown sugar
  • 1 teaspoon grated lime zest
  • 1 cup thawed frozen whipped topping
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1/4 cup toasted shredded coconut
  • 6 slices mango or mint sprigs (optional)

Directions

  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.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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