Tropical Mango Mousse Cups

I've had bazillions of mangoes from my bountiful basket, and I've used them for just about everything from smoothies, to salsa, to chicken. But I found this recipe and it was FABULOUS so I had to share!

Ingredients:
1 (10 oz) package puff pastry shells. (I used phillo dough, and cut about 7 sheets thick into 12 squares and put them in my muffin tin. Then I brushed melted butter on them, and baked them until they were golden.)
3 oz cream cheese, softened
1 mango, pealed, seeded and diced
2 Tbs brown sugar
1 tsp lime zest
1 cup thawed whipped topping
1/4 cup toasted coconut. (I didn't use nearly this amount.)
Extra mango to garnish the tops (Optional)

Directions:
Bake shells according to package directions.

Place cream cheese, mango, brown sugar, and lime zest into a food processor. Blend until smooth. Spoon into a bowl and fold in whipped topping. Cover and refrigerated for 1 hour.

Divide the mixture into pastry shells. Top with mango slices and toasted coconut.

*I doubled the recipe.