Tropical Mango Danishes

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Dessert, Breakfast, Brunch American
By Kelly Djalali Serves: Makes 4 Danishes
Prep Time: 15 Minutes Cooking Time: 20 Minutes Total Time: 35 Minutes

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.