1 Cup Whipped Cream
Block of Bittersweet Dark Chocolate
2 TBSP Pineapple Juice
8 Athens Mini Fillo Shells
Wash, peel, and then slice the mango into thin slices. Mix together the whipped cream and the pineapple juice. Fill each of the phyllo shells 3/4's of the way with the whipped cream mixture. Arrange the mango slices on top. Garnish with shavings of the bittersweet dark chocolate and enjoy!