Fruit Cups

For the book: Braiding Sweetgrass

Instead of a traditional birthday cake for our dear friend, we made her these delightful fruit cups! The recipe is from Good Life Eats, and it is the pinnacle of Limey, Mango-y, and cheesecake-y goodness!

Ingredients

Lime Sugar

• 1/3 cup + 1 tablespoon granulated sugar
• zest of 1 lime

Crust

• 2 1/2 ounces store bought Lemon Snaps
• 1 tablespoon butter, melted
• 1 tablespoon lime sugar

Filling

• 8 oz. cream cheese
• 1/3 cup lime sugar
• 1/4 cup whipping cream
• 1 teaspoon vanilla extract
• 8 oz. fresh mango, chopped

Topping

• Strawberry Mango Salsa (click for recipe)

Instructions

Lime Sugar

1. In a food processor, combine the granulated sugar and lime zest.
2. Pulse until zest is blended into the sugar and the sugar is fragrant. Set aside.

Crust

1. In a food processor, pulse the cookies and 1 tablespoon lime sugar together until the cookies become fine crumbs.
2. Add the melted butter and stir well to combine.

Filling

1. Process the cream cheese, 1/3 cup lime sugar, cream, and vanilla in a food processor until smooth.
2. Add the mango and process until only small bits of mango remain.

Assembly

1. Divide half of the cookie mixture between four 1/2 cup capacity dishes, pressing down until packed in the bottom of the dish.
2. Divide the cheesecake mixture evenly between the dishes.
3. Refrigerate for 1 hour, or until the filling has firmed up.
4. Before serving, garnish each dish with 2 tablespoons Strawberry Mango Salsa.

Enjoy!