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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Haven’t made vol-au-vents in a very long time. These look great, your photography is really great.
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!
Lori Lynn, this is nothing less than stunning. The diversity of textures, flavors and colors you’ve managed to combine here is quite impressive. Brava!