Mango & Cream Turnovers
  1. Cut your pastry sheet into cubes, and divide those into halves

  2. Spread this on a baking sheet, egg or milk wash the pastries, sprinkle sugar all over, bake at 160°C for 30 minutes

  3. Cut small cubes of mango, in a pan, warm together the mango and the pulp

  4. Mix together water and cornstarch until a slurry is formed, and pour this into the mango mix to thicken over the heat

  5. Once thickened, let it cool down

  6. Once the pastry is baked, let this cool down fully before cutting in half

  7. In a bowl, whisk your cream filling until firm

  8. Spoon on your mango filling and pipe on your cream filling

  9. Add your pastry tops and dust with icing sugar

  10. Serve fresh on the day

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Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

CuisineInternational

Occasions🎉Celebration🫖Tea Time

Season🔁Year-round

DifficultyEasy ⏰ 45m

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