Coconut and Mango Cream Puffs

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shredded coconut
• 1 cup mango puree
• 8 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• Fresh mint leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and salt.
3. Add the softened butter to the dry ingredients and mix until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
5. Cut out circles of dough using a cookie cutter or the rim of a glass.
6. Place the dough circles on the prepared baking sheet, leaving about 1 inch of space between each puff.
7. Bake for 20-25 minutes, or until golden brown.
8. Allow the cream puffs to cool completely on a wire rack.
9. To make the coconut and mango cream, beat the softened cream cheese with an electric mixer until smooth.
10. Add the confectioners' sugar, shredded coconut, and mango puree to the cream cheese and mix until well combined.
11. Spoon the coconut and mango cream into the cooled cream puffs.
12. Garnish with fresh mint leaves and serve.

Variations:

• Substitute the mango puree for another type of fruit puree or jam.
• Add a sprinkle of shredded coconut on top of each cream puff before serving.

Note: This recipe is inspired by the classic French dessert, Cream Puffs. The addition of coconut and mango gives it a unique twist and flavor combination.