Tropical Mango Puff Pastry Turnovers.
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.
You’ll need…
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.
Unfortunately, this recipe has an ad directly on top of the ingredients list. In both Google Chrome and Safari. Would be great if you can find a way to get rid of that so I can make this 🙂
Yummy!
Hi, if I have to use fresh mangoes do I have to cook it first?
not if it’s sure ripe, sweet and juicy.
My kind of recipe. Not only sounds delicious, but couldn’t be easier. (Though I’m not sure about the ready-made custard. Something I’ll have to look for.) I also suppose one could use all kinds of fruit with this basic approach.
Milk, egg, sugar and vanilla extract. Cook until thickened. Or use a custard powder and follow directions on package.
i must try this today
Delicious although the puff pastry is expensive in the Caribbean.
chris I really dosent like mangoes but I am going to give it are try
Happy New Year, Chris – All the best to you and your family. Love all the recipes. God Bless.
Happy New Year to you and your family, thanks for a wonderful and appetizing 2013 with all your delicious recipes. Loving them.
HAPPY NEW YEAR
HAPPY NEW YEAR CHRIS Thank yor for all your recipe.
Cris,Thank you so much for such great videos and recepies.
Happy New Year to you and you family.
Thanks for your great recipes it reminds me of being in my mom’s kitchen in Trinidad 40 years ago eating all those delicious meals.
Keep up the great work and HAPPY NEW YEAR
Mona (from San Fernando)
Chris I’m really happy to be one of your Caribbean fan, thus I can identify with your style of cooking and recipes even though we are from a different Island. Keep up the good work, and keep those recipes coming at your own pace and keep smiling.
i love everything you cook thank you
Hi Chris,
I love all the wonderful recipes,makes my life a lot easier,I’ve told a lot of my friends.Keep up the good work God Bless
Thanks a lot.
Veronica.
Hi Chris I am loving all of your scrumptious recipes keep it coming.
Thank you
Susan
Hi Chris,
I am following your recipes closely and I recognise the recipes similar to what my mother taught us here in Trinidad. Since I am a recent addition to your site, I was wondering if you ever did "a mix bhagi" with dhal and rice and maybe some achaar on the side. You know that is always finger licking good.
Chris i want to say thank you for all the wonderful videos and recipe you send me i am loving it alot its always good to try something keep up the great work you are doing and God bless !
oh Chris i am so going to try this and i just got an idea to use coconut like the the long time coconut tart , continue the great job
Hey Chris. As a felow Trini, I can't tell you how much I appreciate what you're doing here. Because of you and Naparima Girls cookbook, I've turned into a culinary superhero. Yeh boy! I've tried most of your recipies and I''ve not been disappointed yet.. I've sent your link to New York, England, Turkey, Russia, Antigua and of course TnT. Everybody like it. One can't help but notice the passion you have for caribbean cooking. I personally put on a good kaiso cd when I'm doing my thing in the kitchen. Food taste better. At least thaqt's what the family says.These days, I'm playing Scrunter, Daisy and SanJose since it's Christmas season. The only thing is, I can't find a pastel recipe. Do you have one?I have some serious parang music waiting for that recipe. Keep up the good work man. I will continue spreading the word. Lester
this is the best site… thannks for your receipts, i know it takes time and a lot of effort.
Hi Chris, I am going to give this a try, anything mango I like. I make a mango pie, like apple pie minus the apple, and one of my friends from Egypt gave a recipe for mango jello. But with the mango jello you use mango jello and mango juice, it is yummy.
this is the best site man..Always interesting and the new recipes are great..Can't beat West Indian food
Thanks for all your hard work Chris,very much appreciated!
i love this mango crust recipe…very delicious pastry…thanks for all the great recipes..i appreciate you taking the time to send me and all the caribbean folks these wonderful recipes….THANKS A MILLION..I LOVE CARIBBEAN POT !!!
YOU ROCK MAN !!!
PHILLIP
Would love this with guava and cheese or pineapple
Will be waiting for the currant or coconut rolls recipes. I am going to be greedy and ask for coconut tart and bun too. Glad to see desserts added
yummy, you have my mouth watering. waiting patiently for these recipes as well
sounds yummy. do you guys make currant rolls? what do you call currant rolls in trinidad? i am writing from antigua
currants roll is a HIT in T and T, sadly I've never tried making any yet. However, my dad is a champ at making this. Hopefully I can get him down soon to make a batch so I can post the recipe.
That would be great. I am waiting patiently (",)
Cynthia, depends on the type of mango used in the canning process. The one I got had a bit of a pickled texture (soft with a little crunch – not sure if that’s the correct word to use). Picture sliced mangoes sitting in liquid for a while. Loses it’s true texture and flavour.. but it’s packed in sugar in some cases.
To use fresh mangoes, you may have to cook it in a light sugar solution first I think. unless it’s a “julie” mango or one close enough in taste and texture.
What the texture like of canned mangoes?
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I did lately puff pastry turnovers, but the mango filling must give them a delicious tropical twist !
Hello Chris,this is my first time here,and my goodness, what a great website! I love Caribbean food, although my recipes are limited to some stew and jerk-seasoned recipes.Hope you wont mind but I’d love to guide Foodista readers to your site, just add this little widget here to this post and it’s all set to go, Thanks!
Alisa@Foodista’s last blog post..Tabouleh Salad
Thanks for stopping by. be sure to keep coming back and do tell your friends to come visit us.
BTW, Kevin love your post on Mango Madness: https://closetcooking.blogspot.com/2009/04/mango-maddness.html
Lovely site and interesting recipes. Thank you!
Alessandra’s last blog post..Crema with Passion Fruit
Mango parties sound really good!