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Mango Puff Pastry Recipe

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Mango Puff Pastry Recipe

Prep Time: Cook Time:


  • Blanched almonds | 0.25 cup whole kernels
  • Spices, cinnamon, ground | 0.25 tsp
  • Brown sugar | 2.00 tbsp packed
  • Puff pastry, frozen, baked | 2.00 sheet
  • Caramel custard | 0.12 cup
  • Egg, whole, raw | 1.00 medium
  • Reduced fat milk with added vitamin A and D | 1.00 tbsp
  • Mangos, raw | 2.00 fruit without refuse
Nutrition Facts (Per Serving)

Calories per serving: 447.70 mg

Fat per serving: 27.02 g

Saturated fat per serving: 3.90 g

Protein per serving: 7.15 g

Sodium per serving: 168.77 mg

Cholesterol per serving: 24.74 g


  1. Heat up oven to 220*C. Chop mangoes finely.
  2. Gently grease 2 baking trays. Drain off the mangoes through paper towel and put in a bowl with almonds, 1 tbsp of sugar and cinnamon.
  3. Cut each puff pastry sheets half crosswise into quarters; cut each in half diagonally to make 8 triangles. Put the 1/8 mango filling in the mid of each triangle, pour 1 tsp of readymade custard over on each.
  4. Brush the corners with egg; fold in half and use a fork to press the edges together to form a good seal. Wet the pastry with little amount of water and dust with remaining sugar finally.
  5. Keep all the puff pastries on baking trays and place in oven to bake for 10 minutes until golden and puffed. Serve with fresh mango ice cream to double the fun.

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