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10 minutes
10 minutes
- 1 (8 ounce) container mascarpone cheese, at room temperature
- 2 tablespoons superfine sugar
- 0.33333334326744 cup heavy whipping cream, or more as needed
- 16 ounces diced canned mango (such as Del Monte®), drained
- 8 mini graham cracker pie crusts (such as Keebler®)
- Whip cream cheese, mascarpone cheese, and sugar until creamy. Mix in heavy cream until thick and custard-like. Gently fold in drained mangoes. Spread mixture evenly onto crusts. Chill in the refrigerator until serving time.
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