Ingredients

	30 item(s) mini phyllo shell(s)
	1 large mango(es), 1/2 cut in 30 small chunks, 1/2 sliced, divided
	8 oz 1/3 less fat cream cheese, at room temperature
	2 Tbsp powdered sugar
	1 tsp fresh lime juice, or more to taste
	1/2 tsp lime zest, freshly grated (plus extra for garnish)

Instructions

• Preheat oven to 350ºF. Place phyllo shells on baking sheet and bake until lightly toasted, about 5 minutes; let cool.
  
• Puree sliced mango in a food processor or mini chopper (or for a chunkier consistency, mash with a potato masher); place in a medium bowl. Add cream cheese, powdered sugar, lime juice and lime zest; combine until smooth.
  
• Fill baked phyllo shells evenly with cream cheese mixture. (To fill shells quickly, spoon mixture into a plastic food storage bag, snip off a corner and pipe mixture into shells.) Garnish each with a mango chunk. Refrigerate until filling firms up a bit, about 30 minutes. Garnish with a little lime zest before serving. Yields 1 tart per serving.

Notes

• For an extra tropical touch, sprinkle each tart with a little chopped toasted coconut before serving (could affect PointsPlus values).