Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce

Yield: Makes 8 servings

Find a cream puff recipe and make them.

Filling
2 cups 1/3" cubes peeled pitted mango (from about 4 large), I used frozen cubed mangos that I had thawed
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided
1 heaping Tbsp. VE Tropical Fruit Dip

Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Add the VE Tropical Fruit Dip. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.

Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.

Spiced Mango Mojito Sauce
Makes about 1 2/3 cups

2 large mangoes, peeled, pitted, diced
6 tbsp plain whole-milk yogurt (I used Lemon Mousse yogurt because that is all I had)
2 tbsp. sugar
2 tbsp. Mojito Rim Trimmer
3 tbsp. spiced rum (I used 2 tbsp VE Hot Buttered Rum melted with a little bit of water)

Puree mangoes in blender or food processor until smooth. Transfer 1 1/2 cups puree to medium bowl (reserve remaining puree for another use). I didn't have any remaning puree. Mix yogurt, sugar, mojito rim trimmer, spiced rum or Hot Buttered Rum into puree. Sweeten sauce to taste with more sugar, if desired. Can be made 1 day ahead. Cover and refrigerate.