Mini Mango Cheesecake Trifles
Makes 4 to 6 servings
Ingredients
- 1 cup crushed graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar, divided
- ¼ teaspoon kosher salt
- 1 cup diced ripe mango, plus more for topping
- 1 (8-ounce) package cream cheese, cubed and room temperature
- ½ cup heavy whipping cream Swiss Meringue (recipe follows)
- ½ cup toasted coconut
- Garnish: toasted coconut, fresh mint leaves
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine graham cracker crumbs, melted butter, 1 tablespoon granulated sugar, and salt. Spread in an even layer on prepared pan. Bake until golden brown, 10 to 15 minutes. Let cool completely.
- In the work bowl of a food processor, combine mango and 2 tablespoons sugar and blend until very smooth. Add cream cheese and blend until just combined. Transfer to a large bowl.
- In a medium bowl, whisk cream until stiff peaks form. Fold into mango mixture in 2 additions, making sure first addition is fully combined before adding the second. Cover and refrigerate until firm, about 30 minutes.
- Transfer mango mousse to a piping bag fitted with a large round tip*. Transfer Swiss Meringue to a piping bag fitted with a large French star tip.
- Layer graham cracker crumbs, toasted coconut, mango mousse, chopped mango, and Swiss Meringue in desired glasses. Using a handheld kitchen torch, carefully brown meringue. Garnish with toasted coconut and mint, if desired.
Swiss Meringue
Makes 2 cups
Ingredients
- ½ cup extra-fine granulated sugar
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
- In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, cream of tartar, and salt. Place bowl over a saucepan of simmering water and cook, whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120° to 130°.
- Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form, 2 to 3 minutes. Beat in vanilla. Use immediately.
- *We used an Ateco 807 decorating tip
