Before we get on to exploring this recipe I have to say a couple things. This recipe was submitted by Angela and I’d like to personally thank her for not only submitting her recipe, but for being the very first person to do so since I launched CaribbeanPot.com. The other thing I’d like to point out is that Angela didn’t submit a picture of the finished turnovers, so I did the next best thing and found an image online for this post.
410 g can mangoes in light syrup, drained well and finely chopped
1/4 cup (25 g) flaked almonds
large pinch ground cinnamon
2 tablespoons demerara sugar
2 sheets ready-rolled puff pastry
8 teaspoons readymade custard
1 egg, lightly beaten
milk, to brush
Let’s get started….
Preheat the oven to hot 220°C (425°F/ Gas 7). Lightly grease two baking trays. Pat the mango dry with paper towels and place in a bowl with the flaked almonds, cinnamon and half the sugar
Cut the pastry sheets into quarters on the diagonal to make eight triangles. Place one eighth of the mango filling in the center of each triangle, then top with 1 teaspoon custard.
Brush the edges with egg, fold in half and use a fork to seal the edges. Brush the pastry with a little milk and sprinkle with the remaining sugar. Place on the prepared trays and bake for 10 minutes, or until puffed and golden.
Serve each person two turnovers with mango ice cream, if desired.
Note: If fresh mangoes are in season, finely chop 2 mangoes and use them instead of the canned mangoes.