Ingredients:
1 sheet of purchased puff pasty 10×15 (smart and final has this)
1 recipe pastry cream
2 large fresh ripe mangos (Hayden) peeled and cut off pit or stone.
Sweetened whipped cream in pastry bag with star tip
Fresh raspberries for garnish
Raspberry coulis or sauce
Toasted almond slices
Fresh mint sprig
Small amount of apricot jam thinned a little with water and heated
Preparation:
Preheat oven to 375 degrees.
Take semi- thawed puff pastry and cut in half lengthwise then cut 1/2″ strips from one of the halfs. Reserve remaining half for other use.
Prick holes with fork on bottom of pastry making sure to do this process over entire piece, then egg wash well.
Add strips to sides. Add egg wash sides as well.
Bake on cookie sheet in hot oven till golden brown 20-25 minutes making sure underside is browned as well. Cool completely.
After removing fruit off pit you will end up with two large filets, four total. Cut each mango fillet very, very thin.
Spread cooled pastry cream in bottom of shell then spread cream with spatula smoothing out.
Add sliced fruit over pastry cream using all 4 pieces of mango.
Paint fruit with apricot jam or glaze and decorate borders of pastry with whipped cream. Garnish with almonds.
To serve place raspberry coulis on plate then slice generous piece and place on pool of sauce. Add fresh raspberries on plate for garnish. Add mint sprig.
“this dessert is easy, and when done right, it looks and tastes very elegant”. Lenny
For more information on Mangos, please visit our sponsor Mangos from Mexico.
2 Comments
I know this isn’t exactly on topic, but I have a blog using the wp platform and I’m having problems with my comments displaying. Is there a setting I am forgetting? Maybe you could help me out? Thanks!
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