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.

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Mango Turnovers

5 from 4 votes

Quick and Easy Delicious Mango Turnovers made of store-bought puff pastry filled with fresh sweet ripe mangoes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 18

Course: Breakfast, Snack

Cuisine: American

Calories: 158

Ingredients Equipment Method Video

Ingredients

  

• 450 g puff pastry 2 sheets
• 1½ cups ripe mangoes diced/about 3 mangoes
• 2 tbsp granulated sugar or to taste
• 2 tsp cornstarch
• ½ tsp pure vanilla extract

For eggwash

• 1 egg +1 tbsp water

For topping

• 2 tbsp turbinado sugar

Equipment

• baking sheet
• pastry cutter

Method

 

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.
   
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, 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.
   
3. 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.
   

Video