Mango-filled cream puffs with mango-mojito sauce (Jamaican)

(Bon Appetit, May 2006)

Puffs

1 C whole milk
½ C unsalted butter, diced
¼ tsp. salt
¾ C flour
4 eggs
2 egg yolks

Preheat oven to 375 and line 2 baking sheets with parchment. Bring milk, butter and salt to boil then add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball, about 4 minutes. Transfer dough to medium bowl & add eggs and yolks one at a time using mixer. Drop by tablespoonfuls 3 inches apart on sheets and bake 15 minutes. Reverse pans and cook 10 more minutes. Make small slit in side of each puff, return to oven turn off heat and let dry 15 minutes.

Filling

2 C cubed mango
1 C sour cream
1 C whipping cream
1 C icing sugar, divided

Stir mango & sour cream to blend. Beat whipping cream and ½ cup icing sugar until peaks form and fold into mango mixture. Chill at least 30 minutes & up to 3 hours.

Fill the puffs and sprinkle with remaining icing sugar

Mango-Mojito Sauce

2 mangoes, peeled, pitted and diced
6 T plain whole milk yogurt
4 T sugar
3 T spiced rum
1 T lime juice
1 ½ tsp. fresh chopped mint

Puree mangoes and transfer 1 ½ cups to bowl. Mix yogurt, and Tbsp sugar, spiced rum, lime juice and mint into puree. Taste and sweeten if necessary. Serve with puffs.

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