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
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/mini-mango-cheesecake-trifles/