Mango Turnovers
Quick and Easy Delicious Mango Turnovers made of store-bought puff pastry filled with fresh sweet ripe mangoes.
Servings: 18
Calories: 158kcal
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.
Video
Nutrition
Calories: 158kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 62mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 149IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg