Quick and easy to make mango turnovers or pocket pies made of store-bought puff pastry filled with delicious homemade mango filling. Perfect for Breakfast, Snack, or Dessert!
Mango Turnover Ingredients
Puff pastry -2 sheets
Ripe mangoes– Ataulfo or Manila mango. You can use frozen mangoes.
Granulated sugar-adjust the amount to the preferred sweetness
Cornstarch-will absorb all the moisture from the mango and thicken the filling
Pure vanilla extract– to enhance the flavour of mango
For the eggwash– 1 egg plus 1 tbsp water
For topping– 2 tbsp turbinado sugar
How To Make Mango Turnovers or Pocket Pies
Step 1-Prepare the mango filling.
In a saucepan, on low heat combine diced ripe mangoes, sugar, and cornstarch. Simmer for 3 minutes or until sugar is dissolved. Turn off the heat, then add pure vanilla extract. Mix until well blended. Set aside and let it cool.
Step 2-Filling the puff pastry.
Unroll the thawed puff pastry on a clean flat surface or large cutting board dusted with flour. Use a pastry cutter or paring knife to cut and divide each puff pastry into 9 small squares. Make slits about an inch long and a quarter-inch wide on the half side of each squared puff pastry.
Lightly brush the edges of the puff pastry with egg wash and spoon 1/2 to 3/4 tablespoon of mango filling on the other half side of the puff pastry. Fold into a rectangle, use a fork, and press the edges to seal.
Place on a baking sheet lined with parchment paper. Brush the top of each turnover with egg wash then sprinkle with turbinado sugar.
Step 3-Bake the mango turnovers. Bake in preheated oven at 400°F for about 15 to 20 minutes or until golden brown. Remove from the oven and let it cool on a cooling rack.
Prepare the mango filling. In a saucepan on low heat, combine diced ripe mangoes, sugar and cornstarch. Simmer for 3 minutes or until sugar is dissolved. Turn off the heat, then add pure vanilla extract. Mix until well blended. Set aside and let it cool.
Filling the puff pastry. Unroll the thawed puff pastry on a clean flat surface or large cutting board dusted with flour. Use a pastry cutter or paring knife, cut and divide each puff pastry into 9 small squares. Make slits about an inch long and a quarter-inch wide on the half side of each squared puff pastry. Lightly brush the edges of the puff pastry with egg wash and spoon 1/2 to 3/4 tablespoon of mango filling on the other half side of the puff pastry. Fold into a rectangle, use a fork, and press the edges to seal. Place on a baking sheet lined with parchment paper. Brush the top of each turnover with egg wash, then sprinkle with turbinado sugar.
Bake the mango turnovers. Bake in a preheated oven at 400°F for about 15 to 20 minutes or until golden brown. Remove from the oven and let it cool on a cooling rack.
Nutrition Facts
Mango Turnovers
Amount Per Serving
Calories 158Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 62mg3%
Potassium 39mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 149IU3%
Vitamin C 5mg6%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How To Make Mango Turnovers or Pocket Pies
Step 2-Filling the puff pastry.
Lightly brush the edges of the puff pastry with egg wash and spoon 1/2 to 3/4 tablespoon of mango filling on the other half side of the puff pastry. Fold into a rectangle, use a fork, and press the edges to seal.
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I can’t wait to try this for my Saturday brunch!