Mango Mousse in Crispy Cups Recipe

Name: Mango Mousse in Crispy Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup heavy cream; 4 ounces white chocolate baking squares, chopped; 2 (8 ounce) packages cream cheese, at room temp; ¾ cup confectioners' sugar; ½ teaspoon grated lime rind; 1 cup diced ripe mango (from 1 peeled, seeded mango; save remainder for sauce below); ¾ cup chopped ripe mango (from 1 mango above); 1 tablespoon sugar; 1 tablespoon fresh lime juice; 2 tablespoons butter; 20 large marshmallows; ¼ teaspoon grated lime rind; ¼ teaspoon vanilla; 3 cups crisp rice cereal

Servings: persons

¼ cup heavy cream
4 ounces white chocolate baking squares, chopped
2 (8 ounce) packages cream cheese, at room temp
¾ cup confectioners' sugar
½ teaspoon grated lime rind
1 cup diced ripe mango (from 1 peeled, seeded mango; save remainder for sauce below)
¾ cup chopped ripe mango (from 1 mango above)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons butter
20 large marshmallows
¼ teaspoon grated lime rind
¼ teaspoon vanilla
3 cups crisp rice cereal

1
Mango Mousse: In small glass bowl, combine heavy cream and white chocolate.
2
Microwve on high for 1 minute, sit until smooth.
3
In large bowl with electric mixer, beat together cream cheese, confectioners sugar, and lime rind until smooth.
4
Beat in white chocolate mixture until fluffy (about 2 minutes).
5
Refrigerate, covered, until cool and slightly set, about 30 minutes.
6
Refrigerate the 1 cup diced mango separatly.
7
Mango Sauce: Meanwhile, place the 3/4 cup chopped mango, sugar and lime jice into food porcessor.
8
Process until smooth.
9
Refrigeate sauce unil serving.
10
To finish mousse, fold reserved diced mango into cream cheese/white chocolate mixture until evently distributed.
11
There will be about 3 cups of mousse mixture.
12
Crispy Cups: Melt butter, marshmallows, grated lime rind, and vanilla in a skillet.
13
Stir in 3 cups rice cereal unti thoroughly coated.
14
Keep skillet over low heat so mixture remains soft.
15
Coat muffin cups with nonstick spray.
16
Press 1/4 mixture onto bottom and up sides store at room temperature.
17
To serve mango mousse, remove cups from muffin tin.
18
Spoon 1/4 cup mousse into each.
19
Serve or refrigerate for no more than 1 hour.
20
Serve with Mango Sauce on the side, or pour sauce into small plastic food storage bag, snip off a tiny corner, and pipe a swirl onto each plate, then place filled cup on top.

1152

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup heavy cream, 4 ounces white chocolate baking squares, chopped, 2 (8 ounce) packages cream cheese, at room temp, ¾ cup confectioners' sugar, and more.

Yes, Mango Mousse in Crispy Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Mousse in Crispy Cups

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