Mango & Cream Vol-au-Vent

mango and cream vol-au-vent
Mango & Lime Cream Vol-au-Vent

A Flaky Puff Pastry Shell
Filled with a Lucious Sweet Blend of  Sour Cream & Whipped Cream Cheese with Lime
Golden Ripe Champagne Mango, Lime Zest Garnish

I dedicate this recipe to all the non-bakers of the world. Those (like me) who were born sans the baking gene, and without a sweet-tooth. But who still love to entertain, and just so happen to have friends and family who actually like dessert. A lot.

Preparing this delightful mango & lime cream vol-au-vent takes no particular skill what-so-ever. Follow instructions on a package. Peel a mango. Zest a lime. Whisk sour cream with cream cheese. That’s pretty much the extent of it.

Mango & Lime Cream Vol-au-Vent Recipe

Brush the top of vol-au-vent with egg wash and sprinkle with sugar.
Bake the store-bought vol-au-vent according to package instructions.

Meanwhile, peel and slice Champagne mangoes with a vegetable peeler.
Squeeze lime juice over mango.

The golden, velvety, fragrant Champagne mango is grown in Mexico, available now through July.

Whisk 1/2 c. sour cream with 1/2 c. whipped cream cheese.
Add 2 T. sugar and 1 T. grated lime zest.

We are very fond of Trader Joe’s Simply Fat Free Sour Cream.
It’s tangy, and surprisingly thick and rich.

When shells are cooked to a golden brown, cool on a wire rack for 5 minutes,
then remove the top hat with a knife.
Cool for 5 minutes more then fill the shell with the cream mixture.

Layer the mango over the cream. Finish with the top hat, a dollop of lime cream, and lime zest.
Now we’re all heroes.

honey perfume floribunda rose

A mango-hued rose from my garden (with a lime bow):
This is Honey Perfume Floribunda.

27 thoughts on “Mango & Cream Vol-au-Vent”

  1. This looks sooo delicious, I am scratching the screen, desperately! 😉
    The addition of lime zest makes it even more appealing.
    I have lately become addicted to lime zest and juice, I add it everywhere: salad dressings (with avocado), chicken salad with lime and coriander.
    Cream whipped with cream cheese is my family’s favorite strawberry shortcake filling.

  2. Seriously I have 2 champagne mangos staring at me on my counter and I had no clue what to do with them except peel and eat, you’ve inspired me to try this but I have to buy some vol-au- vent first, If it wasn’t 10:30 pm I’d run out right now! Your roses are so beautiful a perfect mango color!

  3. I love little pastry creations and, as usual, your photos are drool-worthy. Did I just read that you don’t like dessert? My brain didn’t understand that and mixed up the words on the page. 🙂

  4. Just beautiful! I love how your gorgeous roses match the color of the mango perfectly! You are an artist with your presentation…I love to pop in and be inspired!!! Thanks, LL~

  5. I have always used that puff pastry for savory dishes, but it sure works great for dessert too, I see. I love how the folds of the roses, as well as the color, mimic the mango.

  6. I lack the baking gene, but boy do I have a sweet tooth!
    This sounds and looks fantastic, and I love the unusual flavors of mango in such a classic dessert. Well done!

  7. I have no baking gene. I try to make up for it with either something so decadent nobody cares or layer easy stuff but make it interesting. So here and now you have the perfect recipe for me. Finding a specialized mango in Minnesota can be tricky… am assuming a “normal” mango would work.

  8. Stunning photos!! I am dying to take a bite over here. Also, I’ve never heard of champagne mangoes before, I’ll have to see if I can find them.

  9. No way, you have no baking gene? I never thought of that (but I just realize you don’t share many dessert…hmm really???). I am a true non-baker. But I use puff pastry a lot for my only baking! This is beautiful. Definitely another level of my baking simply because of the look and flavors. Champagne mangoes are our favorite of all the mangoes. My neighbors can blame me if stores don’t have them because I take them all. =D This is such a beautiful dessert and I must try. Making the cream part is probably my first experimental part. Thanks for sharing!

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