WW Tropical Cheesecake Tarts

  1 pt each, makes 30                                                                                               

        30 item(s) mini phyllo shell(s)
        1 large mango(es), 1/2 cut in 30 small chunks, 1/2 sliced, divided
        8 oz 1/3 less fat cream cheese, at room temperature
        2 Tbsp powdered sugar
        1 tsp fresh lime juice, or more to taste
        1/2 tsp lime zest, freshly grated (plus extra for garnish)
    Preheat oven to 350ºF. Place phyllo shells on baking sheet and bake until lightly toasted, about 5 minutes; let cool.
    Puree sliced mango in a food processor or mini chopper (or for a chunkier consistency, mash with a potato masher); place in a medium bowl. Add cream cheese, powdered sugar, lime juice and lime zest; combine until smooth.
    Fill baked phyllo shells evenly with cream cheese mixture. (To fill shells quickly, spoon mixture into a plastic food storage bag, snip off a corner and pipe mixture into shells.) Garnish each with a mango chunk. Refrigerate until filling firms up a bit, about 30 minutes. Garnish with a little lime zest before serving. Yields 1 tart per serving.