Description
Mango Cream Puff Squares are a delightful dessert featuring layers of flaky puff pastry filled with a luscious mango cream filling, perfect for any occasion.
Ingredients
Scale
- 2 sheets puff pastry (store-bought or homemade), thawed
- 2 tbsp powdered sugar (for dusting)
- 1 cup mango purée (fresh ripe mango, blended smooth)
- 2 tbsp sugar (adjust if mango is very sweet)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- ½ tsp vanilla extract
- 1 cup heavy cream, whipped to soft peaks
- ½ cup cream cheese or mascarpone (optional, for richness)
- Powdered sugar, for dusting
- Fresh raspberries or mint leaves (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place puff pastry sheets on parchment-lined baking trays. Prick all over with a fork to prevent puffing too much.
- Place another sheet of parchment and a baking tray on top (to weigh it down).
- Bake for 15–18 minutes or until golden and crisp. Cool completely.
- In a saucepan, heat mango purée with sugar until simmering.
- Stir in cornstarch slurry and cook until thickened. Remove from heat and let cool.
- In a bowl, beat whipped cream until soft peaks form.
- Fold in cooled mango mixture (and mascarpone/cream cheese if using) until smooth and creamy.
- Cut puff pastry sheets into equal squares/rectangles.
- Spread or pipe a layer of mango cream filling over one pastry piece.
- Add a second puff pastry layer on top, then repeat with mango cream and another pastry sheet.
- Dust with powdered sugar. Garnish with raspberries or mint.
Notes
- Ensure the mango is ripe for the best flavor.
- Adjust sugar based on the sweetness of the mango.
- For a lighter version, omit the cream cheese or mascarpone.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg