Hello! Welcome to Djalali Cooks. I want to kick this week off with a sweet treat. Yesterday we had a sweet/savory way to use a mango with Barbecue Chicken Tacos and Mango Avocado Salsa. So today we have an easy, sweet recipe for enjoying fresh mangos while they last, with Tropical Mango Danishes. This recipe is not fancy, it’s super simple and the natural flavor and sweetness of the mango shines bright. So let’s do it!
Slicing the Mango
First, preheat the oven to 400 degrees. While the puff pastry is defrosting on the counter, let’s prep the mango. Yesterday, we made cross hatches in the mango cheeks so that we would end up with cube-like pieces of mango. Today, I want to make strips of mango, so I am only slicing the mango in one direction. After slicing the cheeks, cut as much mango as possible off of the seed and from the top and bottom of the mango.
In addition to the fresh mango, each danish with get a little dollop of mango peach preserves. If you can’t find plain mango or mango peach preserves, go with peach, or apricot. I am only making four pastries, so one sheet of dough is perfect. If you want to double the recipe, you will need two mangos.
Building the Pastries
Lay the defrosted, but still cold sheet of pastry on a parchment lined sheet tray. Use a bench scraper to cut four equal squares of the pastry sheet and dollop about one tablespoon of the preserves in the center of each square.
Then pile the fresh mango slices lengthwise, from corner to corner.
Warm a few tablespoons of the preserves in the microwave for about 30 seconds, until the preserves have slightly liquified. Then brush the mango slices with the warm preserves. Top with raw slivered or sliced almonds. You can leave the nuts out, I like the toasty crunch they bring to the pastry. Or you can substitute chopped macadamia nuts, if you like.
Prepare to Fold
Now we will brush the inside of the pastry squares with a little egg wash. Repeat for all four pastries.
Fold one side over the other and brush the exteriors with egg wash.
Time to Bake
Place the sheet tray of pastries on the center rack in the preheated oven and bake for about 20 minutes, until the pastry is golden and puffy. Place the sheet tray on a wire rack for about 10 minutes.
Then transfer the pastries to a wire rack to finish cooling. I like to place the wire rack in a sheet tray so that when they are completely cool, I can dust them with powdered sugar without getting sugar all over the counter.
Once they are completely cool, dust them with powdered sugar, if you like.
Tropical Summer Pastry
These are so simple, so quick and they really feel like something I would order at a pastry shop while on a beach vacation. A little tropical flavor to enjoy with a cup of coffee in the morning…sure feels like a vacation. I have been on a danish kick this summer, with savory pastries, mostly. Store-bought puff pastry makes easy work of creating delicious little handheld pastries that feel really special. And these little sweet ones are no exception!
I do hope you give these Tropical Mango Danishes a try, they are really delicious – such a great way to enjoy the flavor and mellow sweetness of a fresh, ripe mango. Follow my Stories on Instagram for what we’re cooking, eating, drinking and seeing while we’re on Tybee Island! Take care and be well, everyone! xo Kelly
Tropical Mango Danishes
Ripe, fresh mango is wrapped in delicate puff pastry with mango preserves, almonds and dusted with powdered sugar. A taste of tropical summer.
- 1 Sheet of Prepared Puff Pastry Dough, defrosted but still very cold
- 4 tbsp. Mango Peach Preserves, divided (+ 3 tbsp. warmed, for brushing mango slices)
- 1 Ripe Mango, sliced
- Sliced or Slivered Raw Almonds
- Egg Wash (1 egg whisked with a tablespoon of water)
- Powdered (Confectioner's) Sugar for dusting cooled pastries
Preheat oven to 400 degrees.
Lay the defrosted, but still cold sheet of pastry on a parchment lined sheet tray. Use a bench scraper to cut four equal squares of the pastry sheet. Dollop about one tablespoon of the preserves on the center of each square.
Evenly divide the sliced mango amongst four pastry squares. Pile the mango slices in the center, lengthwise from corner to corner.
Warm a few tablespoons of the preserves in the microwave for 30 seconds. Brush the mango slices with the warm preserves.
Sprinkle Almonds over the mango on each pastry.
Brush the exposed interior corners of the pastry squares with egg wash.
Fold one side corner over the other for each pastry, then brush the exteriors with egg wash.
Bake the pastries on the center rack for 20 minutes, until the pastry is golden and puffy.
Transfer the sheet tray to a wire rack to cool for 10 minutes, then transfer the pastries to a separate wire rack to finish cooling.
When completely cool, dust with powdered sugar.