Mango & 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.

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