Tropical Mango Mousse Shells
  • Print

Tropical Mango Mousse Shells

  • Prep: 35 minutes
  • Serves: 6
  • (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
    (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions View Product

Ingredients & Directions

  • 0.333 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 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.