Mango Mousse in Crispy Cups

Mango Mousse in Crispy Cups
Yield: 12 cups Prep 20 mins Chill 30 mins Cook 5 mins

Ingredients

Mango Mousse:
  • 1/4 cup heavy cream
  • 4 squares (1 ounce each) white baking chocolate, chopped
  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 3/4 cup confectioners sugar
  • 1/2 teaspoon grated lime rind
  • 1 cup diced ripe mango (from 1 peeled, seeded mango; save remainder for sauce below)
Mango Sauce:
  • 3/4 cup chopped ripe mango (from 1 mango, above)
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lime juice
  • Crispy Cups (see recipe below)

Make It

Mango Mousse:

1. In small glass bowl, combine heavy cream and white chocolate. Microwave on high 1 minute; stir until smooth. In large bowl with electric mixer, beat together cream cheese, confectioners sugar and lime rind until smooth. Beat in white chocolate mixture until fluffy, about 2 minutes. Refrigerate, covered, until cool and slightly set, about 30 minutes. Refrigerate the 1 cup diced mango separately.

Mango Sauce:

2. Meanwhile, place the 3/4 cup chopped mango, granulated sugar and lime juice into food processor. Process until smooth. Refrigerate sauce until serving.

3. To finish mousse, fold reserved diced mango into cream cheese-white chocolate mixture until evenly distributed (there will be about 3 cups mousse mixture).

4. To serve, remove cups from muffin tin. Spoon 1/4 cup mousse into each. Serve, or refrigerate for no more than 1 hour. Serve with Mango Sauce on the side. Or pour sauce into small plastic food-storage bag. Snip off a tiny corner; pipe a swirl onto each plate, and then place filled cup on top. Makes 12 cups.

Crispy Cups

Ingredients

  • 2 tablespoons butter
  • 20 large marshmallows
  • 1/4 teaspoon grated lime rind
  • 1/4 teaspoon vanilla
  • 3 cups crispy rice cereal
  • Nonstick spray

Make It

1. Melt 2 tablespoons butter, 20 large marshmallows and 1/4 teaspoon each grated lime rind and vanilla in skillet. Stir in 3 cups crisp rice cereal until thoroughly coated. Keep skillet over low heat so mixture remains soft. Coat muffin cups with nonstick spray. Press 1/4 cup cereal mixture onto bottom and up side of each muffin cup. Store at room temperature.

Nutrition Facts

Amount Per Serving: cal. (kcal): 325, Fat, total (g): 20, chol. (mg): 55, sat. fat (g): 13, carb. (g): 32, fiber (g): , pro. (g): 5, sodium (mg): 201, Percent Daily Values are based on a 2,000 calorie diet.