When I often open the fridge one thing or the other slides out and fall right on my feet. Grrrrrrrrrrrrr…clutching my feet I try to scold the poor thing that fell on my feet, like a child. With my daughter’s recent frozen cookie dough fundraising sale (courtesy, her school), I have few more boxes left in my freezer that’s occupying my already dumped precious freezer space. I did try to coax my dear hubby to get me a small freezer for storing extras in the garage and just like a bounce ball he shot at me back, “You need one more extra box to dump ….no way!!!” He is one hard cookie to crack….need extra tools for that and I for a change did tend to agree with him on this one. So the other option to avoid my constant freezer mishaps is to start cooking something from the frozen section. In that attempt I used the cool whip(Yes I freeze them) and frozen pie dough which I made for the butter tarts before, for this recipe.Yipee!!! two things off the freezer.
I tasted this mango cream as part of a fruit salad prepared by a parent in my son’s school for a potluck. I personalized that mango cream recipe and used it as filling for the pastry cups and topped the cups with assorted fruits. The mango cream can be used as such mixed with fruits of your choice and makes an excellent 5 minute desert. My kids loved the colorful cups and enjoyed the chilled desert. They tasted even better the next day. Try it, and let me know. Will ya?
Mango Pulp — 1 1/2 cups
Cool Whip — 1 box
Fruits — assorted (I used pineapple, blueberries, and cherries. Cut mangoes, apple or any other firm fruits can be used)
Pie Crust dough — Alternatively frozen puff pastry sheets can be used.
1. If you are using pie crust dough. Thaw the frozen pie dough. On a lightly floured surface, roll the dough in to 1/8th inch thickness circle. cut out 1 1/2″ diameter circles. Place the circles inside the muffin pan forming a cup. Return the muffin pan to the refrigerate. Chill for at least 30 minutes.
2. Meanwhile prepare the mango cream. Mix the mango pulp and cool whip until well mixed. Chill the mango cream in the fridge till ready to use. (Note: Saffron and Cardamom can be added for additional flavor).
3. Preheat the oven to 425F. Remove the muffin pan from fridge and bake for about 10-12 minutes, until the sides get golden brown color. Remove from oven and let it cool completely before filling them.Once cool, spoon the filling inside the pastry cups and top it with your choice of fruits. Serve chill. Enjoy!!!
My Day 3, BM#16, kid’s delight under “Combo theme”. To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 click here.
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