Lime Curd Filling:
3 eggs
3/4 cup sugar
1/2 teaspoon ground ginger
1/2 cup fresh lime juice
1 tablespoon grated lime rind
Cups and Garnish:
3 packages prepared phyllo cups (45 cups total)
1 firm-ripe mango, peeled, pitted, sliced and cut into 1 x 1/4 inch pieces
1 cup sliced strawberries

Preparation Instructions:

1. Lime Curd: In heavy-bottom medium-size saucepan, whisk together eggs, sugar, ginger and lime juice. Cool over medium heat, whisking constantly, just until boiling and mixture is thickened, about 6 minutes (mixture should register 160 degrees on instant-read thermometer). Transfer to medium-size bowl; stir in lime rind. Cover surface with plastic wrap; refrigerate 2 hours or until chilled.

2. Spoon 1 1/2 teaspoon Lime Curd into each phyllo cup; top with piece of mango and strawberry slice. Serve immediately or refrigerate up to 4 hours. Garnish with additional grated lime rind, if desired.