Mango Mousse In Crispy Cups

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1/4 cup heavy cream
• 4 ounces chocolate baking squares, chopped
• 2 (8 ounce) packages cream cheese, at room temp
• 3/4 cup confectioners' sugar
• 1/2 teaspoon grated lime rind
• 1 cup diced ripe mango (from 1 peeled, seeded mango; save remainder for sauce below)
• 3/4 cup chopped ripe mango (from 1 mango above)
• 1 tablespoon sugar
• 1 tablespoon fresh lime juice
• 2 tablespoons butter
• 20 large marshmallows
• 1/4 teaspoon grated lime rind
• 1/4 teaspoon vanilla
• 3 cups crisp rice cereal

Recipe

• 1 mango mousse: in small glass bowl, combine heavy cream and chocolate.
• 2 microwve on high for 1 minute, sit until smooth.
• 3 in large bowl with electric mixer, beat together cream cheese, confectioners sugar, and lime rind until smooth.
• 4 beat in chocolate mixture until fluffy (about 2 minutes).
• 5 refrigerate, covered, until cool and slightly set, about 30 minutes.
• 6 refrigerate the 1 cup diced mango separatly.
• 7 mango sauce: meanwhile, place the 3/4 cup chopped mango, sugar and lime jice into food porcessor.
• 8 process until smooth.
• 9 refrigeate sauce unil serving.
• 10 to finish mousse, fold reserved diced mango into cream cheese/ chocolate mixture until evently distributed.
• 11 there will be about 3 cups of mousse mixture.
• 12 crispy cups: melt butter, marshmallows, grated lime rind, and vanilla in a skillet.
• 13 stir in 3 cups rice cereal unti thoroughly coated.
• 14 keep skillet over low heat so mixture remains soft.
• 15 coat muffin cups with nonstick spray.
• 16 press 1/4 mixture onto bottom and up sides store at room temperature.
• 17 to serve mango mousse, remove cups from muffin tin.
• 18 spoon 1/4 cup mousse into each.
• 19 serve or refrigerate for no more than 1 hour.
• 20 serve with mango sauce on the side, or pour sauce into small plastic food storage bag, snip off a tiny corner, and pipe a swirl onto each plate, then place filled cup on top.