Cream puffs are one of the most blissful desserts in my books (following tiramisu, cheesecake and chocolate truffles). I'm a purist at heart when it comes to certain desserts, and the classic cream puff is an example of that. But, when I'm cooking for company or have a certain type of cuisine in mind (say Thai, Jamaican, Hawaiian, etc.) I think that these mango cream puffs would be a perfect complement to an island themed meal.
There are more steps involved, but it's worth the effort and time. While making the recipe, I found that there was an overabundance of mango-mojito sauce, so feel free to cut the sauce recipe in half if you don't have an immediate use for the large amount (although the leftovers make a great base for mango lassis!). I also pureed the mangoes for the filling rather than dicing them. The only other change I would make next time is to halve the amount of sour cream and replace it with whipped cream to make it lighter; just my personal preference!
In all, the mango cream puffs were refreshing, light, fruity and I found them to have a lovely, more complex taste than a regular cream puff. We'll definitely be making these again!
Mango Cream Puffs Recipe (via Epicurious)
Spiced Mango-Mojito Sauce: