Tropical Mango Mousse Cups Recipe -
Tropical Mango Mousse Cups Recipe

Tropical Mango Mousse Cups

Recipe by  

"Pepperidge Farm® Pastry Shells are baked until golden, filled with a luscious mixture of cream cheese, mango, brown sugar, lime zest and whipped topping, and served with a sprinkle of toasted coconut to make a tropical desert treat."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 20 mins

    1 hr 35 mins


  1. Bake, cool and remove the 'tops' of the pastry shells according to the package directions.
  2. Place the cream cheese, mango, brown sugar and lime zest into a food processor. Cover and blend 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.
  3. Divide the cream cheese mixture among the pastry shells. Sprinkle with the coconut and top with the mango slices, if desired.
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Reviews More Reviews

Jun 23, 2009

Fantastic! I always change recipes and this is no exception, so here's what I did: 4 mangos, 8oz cream cheese (very softened), zest from a whole small lime (not key lime), 6 tablespoons of brown sugar and 2 cups of heavy whipping cream. I blended all ingredients except whipping cream in the blender until smooth. Beat the whipping cream until soft peaks formed (approx. 8 mins. on high) then GENTLY folded both together. It was so delicious, I had to stop myself to save some for dessert! Be sure to refrigerate for 1 hour prior to serving. I did not use the baking crust, just served them in a bowl, and no coconut. ***After eating, I would change one thing... it was very creamy, so I'd reduce the whipping cream to 1 cup instead of 2 to bring out more mango. (I forgot to account for the previously whipped measurement of frozen topping when I changed it to 2 cups of heavy cream prior to whipping, if that makes sense.)***

Feb 12, 2009

Although this is a light and refreshing dessert, I was a little let down with the lack of flavor from the mango and the over powering flavor of the lime zest. It also lacked the firm body of a mousse. I will make this again with a few changes; fresh whipped cream instead of Cool Whip, more cream cheese and less lime zest. A definate keeper for a hot summer evening.


5 Ratings

May 26, 2010

This recipe has many of my favorite flavor combinations, so it was an easy decision to make this. I didn't love the idea of the pastry shells, so I chose to simply make the mousse, following the recipe as written. I loved it! Definitely plan on using two mangoes though, as you really need to top the mousse with extra mango. While it is nice on its own, it's just rich, sweet and creamy enough to need the tang of added fresh mango to balance it out. And the toasted coconut really finishes it nicely. The recipe directs to chill for an hour before serving, but even after several hours, it was not mousse-like, but more like a very soft whipped cream cheese texture. If I made this again, I would use some toasted coconut and crushed ginger cookies as a base for an added layer of flavor and texture, but I would still opt out of using the pastry crust.

Apr 15, 2010

I just made this as a quick dinner dessert and it came out great! Of course I had some modifications. I used 2 mangoes, one 8 oz of cream cheese and whipping cream. And for the base I used Cream Crackers, Walnuts and butter. It was an easy dish to make and everyone loved it! Will definitely make this again.

Sep 28, 2010

Didn't care for the flavor.


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 23.7 g
  • 37%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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