Bake up a delicious mango pastry with cream cheese, whipping cream, and icing sugar. It will be a sweet treat to remember!
|2||Packages Tenderflake® Patty Shells, partially defrosted|
|3||Ataulfo mangos, peeled|
|.5 cup||(125 mL) Icing sugar|
|1||(250 g) Package cream cheese, softened|
|.25 tsp||(1 mL) Vanilla extract|
|1 tbsp||(15 mL) Honey|
|2 tbsp||(30 mL) Whipping cream (35%)|
PREHEAT oven to 400°F (200°C).
SEPARATE the pastry shells and place on a parchment paper lined baking sheet. Bake for 12-15 minutes. Remove from the oven and using a fork, pull out the centers. Cool on a wire rack.
CHOP one mango finely and set aside. Squeeze as much pulp from the pit into the same bowl. Chop the other two mangoes into bite sized pieces. Squeeze the pulp from these pits into the bowl with the first mango as well.
SIFT the icing sugar into a medium bowl; add cream cheese, vanilla, honey and cream. Mix, using an electric hand beater on low for about one minute. Continue to mix on high speed for another 6 minutes until light and creamy.
Divide the cream mixture in half; add the first finely chopped mango to one half on the mixture. Stir to combine and refrigerate. Place the other half of the cream mixture into a piping bag.
ASSEMBLE by filling each baked shell with the mango cream mixture then piping the cream mixture on top. Garnish with chopped mango and serve.
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