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 cheesewhite 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.