1x250g Pack Puffy Pastry
150g Marzipan (rolled out to 4 equal 6mm thick slices)
2 Fresh Mangos
Lemon Curd
150ml Double Cream (whipped into soft peaks)
Equipment
1 Electric Whisk
1 Rolling Pin (unless you bought ready rolled puff pastry)
1 SHARP Knife
1 Chopping Board
1 Baking Tray
The Good Bit
- Pre heat your oven to 220c 450f gas 7. On a lightly floured surface roll out your pastry into an 11inch square then cut this into 4 equal sized squares, then transfer to your baking tray, now cut your marzipan to make 8 triangles. Place 2 triangles into the centre of each of your pastry squares slightly overlapping.
- Slice your mangos down each side of the central stone then peel, now cut lengthways around the mango and push down on each end so that it fans out. Place 1 mango fan flat side down on to the middle of each pastry square then drizzle over 1 tablespoon of lemon curd over each.
- Bake in your oven for 12-15 minutes until the pastry has risen and is golden. In the meantime, remove any remaining flesh from around the mango stones and stir into the whipped cream. Serve warm with a dollop of cream!!
