Mango and Cream Turnovers by Nishatcooks

Ingredients

• 1 sheet ready-made puff pastry
• 1 egg, beaten (for egg wash)
• 2 tbsp light brown sugar (for sprinkling)
• 0.5 fresh mango, finely cubed
• 120 ml mango pulp
• 40 ml water
• 1.5 tbsp cornstarch
• 300 ml double cream
• 2 tbsp icing sugar (for the cream)
• 1 tsp vanilla extract
• 1 tbsp icing sugar (for dusting)

Instructions

1. Preheat your oven to 160°C (320°F).
2. Cut the puff pastry sheet into 24 even squares or triangles, place on a baking sheet, brush with egg wash, and sprinkle with light brown sugar.
3. Bake for 30 minutes until golden brown and puffed, then remove and allow to cool completely.
4. Combine cubed mango, mango pulp, and water in a pan over medium heat; simmer for 3-5 minutes.
5. Whisk cornstarch with a splash of water to create a slurry, stir into the mango mixture, and cook for 2 minutes until thickened into a compote; set aside to cool.
6. Whip the double cream, icing sugar, and vanilla together until firm peaks form.
7. Slice the cooled pastry pieces in half horizontally.
8. Spoon the cooled mango compote onto the bottom pastry halves, pipe the whipped cream on top, and place the remaining pastry halves over the filling.
9. Dust the tops with icing sugar and serve immediately.