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 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.
Of course dear Claudia! Any ole mango will do. Nice n’ ripe.
We non-bakers must stand together…
LL
I’m sans the baking gene too so I really appreciate this dessert. Lovely!
And that’s a beautiful rose bouquet!
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!
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.
Those are gorgeous! Perfect for a dinner party, and so easy to boot.