@nishatcooks: Mango & Cream Turnovers 🥭 Ingredients (for ~24 mini pastries): 1 Sheet of Ready Made Puff Pastry Milk / Whisked Egg Light Brown Sugar 300ml Double Cream 1tsp Vanilla 2tbsp Icing Sugar Half a Mango (cubed) 120ml Mango Pulp 40ml Water 1.5tbsp Cornstarch Icing Sugar Recipe: - Cut your pastry sheet into cubes, and divide those into halves - Spread this on a baking sheet, egg or milk wash the pastries, sprinkle sugar all over, bake at 160 C for 30 mins - For the mango, cut small cubes of mango, in a pan, warm together the mango and the pulp. - Mix together water and cornstarch until a slurry is formed, and pour this into the mango mix, this will thicken over the heat. - Once thickened, let it cool down - Once the pastry is baked, let this cool down fully before cutting in half - In a bowl, whisk your cream filling until firm - Spoon on your mango filling and pipe on your cream filling - Add your pastry tops and dust with icing sugar - These are best served fresh on the day! - - - #nishatcooks #Ramadan #ramadanrecipes #mango #dessertrecipe

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Friday 13 March 2026 14:20:23 GMT