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.
A mango-hued rose from my garden (with a lime bow):
This is Honey Perfume Floribunda.
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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. 🙂
Ha, Anita! Yes, I can take it or leave it, usually leave it.
LL
Oh this looks so good. Puff pastry, mango, cream.. I’m SO there!!
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!
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.
Seriously, anything with puff pastry, but this gets my extra attention.