Mango Turnovers

finished mango pie with puff pastry

Prep Time: 20 minutes

Bake Time: 25 minutes

Yield: 18 turnovers

Recipe inspired by:
Tropic Cooking: The New Cuisine from Florida and the Islands of the Caribbean

 

These mango delights are inspired by a trip to Japan in 2007. During the summer months, McDonalds in Japan introduces special menu items and the specialty during our stay was "mango pie." It was similar to the older-style deep fried apple pies sold in America but triangle-shaped. We were so amazed by these little treats we stopped to have one at almost every McDonalds we found.

Here is my attempt at recreating those awesome treats. This recipe creates a lot of pastries (18 turnovers) so if you only want to make 9 turnovers, feel free to cut the recipe in half.

Ingredients:

2 batches of Quick and Easy Puff Pastry

Dry Ingredients
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon

Wet Ingredients
2 cups mango puree (about 3 mangoes, chopped & pureed)
1 tablespoon lime juice
2 eggs, beaten

Directions:

mango turnover ingredients

1. Prepare 1 batch of quick and easy puff pastry. Preheat oven to 350° F for at least one-half hour before baking.

 
 
 
 

mixing wet ingredients in a saucepan

2. In a small saucepan, whisk together mango puree, evaporated milk and lime juice.

 
 
 
 
 

Whisking together dry ingredients

3. In a medium bowl, whisk together flour, sugar and cinnamon.

 
 
 
 
 

combining wet and dry ingredients

4. Add flour mixture to the saucepan. Cook the mango mixture over medium heat stirring occasionally until it boils.

Once boiling, continue to cook for 2-3 minutes (until it starts to get firm), continue to occasionally stir the mixture so the bottom does not scorch.

 
 

tempering eggs

5. Remove pan from heat and gradually add the beaten eggs, about one tablespoon at a time. Continuously stir the mango mixture or else the eggs will curdle. Return pan to stove top and continue cooking over low heat. Cook until the mixture resembles the texture of spreadable mayonnaise. Remove from heat and set aside.

 

rolled out puff pastry

6. Remove puff pastry from the refrigerator and place it on a lightly floured counter.

Use a rolling pin to roll the pastry into a 12-inch by 12-inch square. Use a bench scrape or chef’s knife to cut the dough into 9 equal 4-inch squares.

 
 

filling mango turnovers

7. To fill the turnovers, turn each square so it makes a diamond on the counter. Place about 1 1/2 tablespoons of mango puree on the lower half of each piece of dough.

 
 
 

fold mango turnovers in half

8. Fold the top portion of the dough over the bottom and press the edges to seal.

 
 
 
 
 

bake turnovers for 20-24 minutes

9. Transfer the filled turnovers to an ungreased baking sheet and bake 20-24 minutes, or until golden brown. Allow the turnovers to cool before serving.

Mango turnovers can be stored in an airtight container at room temperature for up to a week.

 

Related Techniques:

Measuring flour

Baker’s Tips:

  • Any tropical fruit will work in this recipe. Feel free to substitute the mangoes for your favorite tropical fruit.
  • This recipe can also be used to make a whole 9-inch pie mango pie. To make mango pie, make one batch of basic pie crust and roll it out to line a 9-inch pie pan. Pour the filling into the crust and bake at 350° F for 35-40 minutes, or until firm.

Got a tip to share? Let us know.

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