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.
More Pastry Recipes
Mango Turnovers
Watch How to Make It
Equipment
- baking sheet
- pastry cutter
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
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 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.
I can’t wait to try this for my Saturday brunch!