Key Lime Mascarpone in Puff Pastry with Mango Puree

By Texaschef11

Ingredients

• 4 * 4 ounces cream cheese, softened
• 1/3 * 1/3 cup granulated sugar
• 2 * 2 teaspoons freshly grated lime zest
• 4 * 4 tablespoons bottled Key lime juice or 5 tablespoons fresh lime juice
• 1 * 1 cup mascarpone cheese (about 1/2 pound)
• 1 * 1 package Puff pastry
• 3 * 3 ripe mangoes (each about 3/4 pound)
• 2 * 2 tablespoons fresh lime juice, or to taste
• 1 * 1 tablespoon superfine sugar, or to taste

Preparation

Step 1

Make the mango puree -
Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.

Bake the puff pastry shells - Preheat the oven to 400 degrees. Roll out the puff pastry with a little flour. Cut 4 squares of each (Do 8 in total) Starting in the middle of one side of the square, cut a 1/2 inch border to the middle of the next side (one corner of the square). Repeat on the diagonal corner. Take the border and place on the diagonal. Repeat with the second side. Brush the puff pastry squares with a beaten egg. Put in oven for 20 minutes until puffed and golden brown.

Make filling:
In a bowl with an electric mixer beat cream cheese with sugar, zest, and lime juice until smooth and beat in mascarpone. Chill filling, covered, until firm, at least 4 hours and up to 1 day.
Assemble dessert:
Whisk filling and transfer it to a pastry bag fitted with a 1/4-inch plain or decorative tip. Carefully pipe filling into puff pastry baskets . Put mango sauce into a squeeze bottle or drizzle about 1/4 cup mango sauce onto each of 6 dessert plates, tilting plate to distribute sauce evenly.