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Mango Turnovers

Quick and easy to make mango turnovers or pocket pies made of store-bought puff pastry filled with delicious fresh ripe mangoes.

Mango TurnoversThe mango pie filling is made from scratch and so easy to make. Ready in just 5 minutes! Perfect to serve for breakfast or snacks.

Mango pie filling for mango turnovers Mango Turnovers Ingredients:

Puff pastry -2 sheets
Ripe mangoes– Ataulfo or Manila mango

Mango for mango turnovers
Ripe Ataulfo Mangoes

Granulated sugar-adjust the amount to preferred sweetness
Cornstarch -will absorb all the moisture from the mango and thickened the filling
Pure vanilla extract– to enhance the flavour of mango

For eggwash-
1 egg plus 1 tbsp water

For topping-
2 tbsp turbinado sugar

Mango Turnovers

How To Make Mango Turnovers or Pocket Pies

Step 1-Prepare the mango filling.

In a saucepan, on low heat combine diced riped 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.

Mangoes for mango turnovers

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 a Slits about an inch long and a quarter-inch width on the half side of each squared puff pastry.

Lightly brush the edges of puff pastry with egg wash and spoon 1/2 to 3/4 tablespoon of mango filling on the other half side of 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.

Mango Turnovers filling 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/pocket pies on a baking sheet

Mango Turnovers

Quick and Easy Delicious Mango Turnovers made of store-bought puff pastry filled with fresh sweet ripe mangoes.
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5 from 4 votes
Course: Breakfast, Snack
Cuisine: American
Keyword: Mango pocket pies, Mango puff pastry, Mango turnovers
Author: Maricel
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18

Watch How to Make It

Equipment

  • baking sheet
  • pastry cutter

Ingredients

  • 450 g puff pastry 2 sheets
  • 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

Instructions

  • 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 a Slits about an inch long and a quarter-inch width on the half side of each squared puff pastry. Lightly brush the edges of puff pastry with egg wash and spoon 1/2 to 3/4 tablespoon of mango filling on the other half side of 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 158 Calories 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.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

One Comment

  1. Michele Ward

    5 stars
    I can’t wait to try this for my Saturday brunch!

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