Fresh Mango Mille Feuille(French Napoleon Pastry)

Name: Fresh Mango Mille Feuille(French Napoleon Pastry)
Total time: 900 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 teaspoon salt; 400 gms unsalted butter; 50 gms butter butter to spread; 1 cup water(freezing cold); 3 teaspoon granulated sugar; 2 ripe mangoes(sweet and plupy); 300 ml whipping cream; 4 teaspoon icing sugar; 1 tbsp coconut pieces; 1 cup chopped mango chunks; 2 teaspoon icing sugar

Jayanthy Asokan @cook_11930587

Trichy (Tamilnadu)

#MangoMango
It's a quiet interesting, delectable and easy recipe, which can be easily adapted to individuals taste and choice. Now being King of Fruit season Mango, I've made a pastry filling with fresh mango pulp to the whipping cream and icing sugar. Regular puff pastry base is made with all purpose flour,butter, salt and freezing cold water. Fresh chopped Mangoes are used for garnishing. This is a quiet interesting dessert with all elements of crunchiness, creaminess with fresh chunkiness of mango fruit and lovely bits of coconut.

Jayanthy Asokan @cook_11930587

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Ingredients

15 minutes

5 servings

2 cupsall purpose flour
1 teaspoonsalt
400 gmsunsalted butter
50 gmsbutter butter to spread
1 cupwater(freezing cold)
3 teaspoongranulated sugar
2ripe mangoes(sweet and plupy)
300 mlwhipping cream
4 teaspoonicing sugar
1 tbspcoconut pieces
1 cupchopped mango chunks
2 teaspoonicing sugar

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Steps

15 minutes

1

Combine all purpose flour,salt and unsalted butter in a large bowl. Pour freezing cold water into the bowl and continue kneading. Sprinkle flour on kitchen counter and knead the dough for 7 to 10 minutes. Transfer the dough into the same bowl and cover with a cling film. Refrigerate the dough for 2 hours.
2

Roll the dough into rectangle shape and slightly spread butter on it. Take individual section to roll. Fold the right side into the center and fold the left side to the center. It will look like a packet. Repeat the process for thrice. Now the puff pastry is ready for use.
3

Cut the rectangle shape pastry into three pieces
4

Prick each piece with a fork so that it will not rise while baking. Sprinkle granulated sugar on top.
5

Preheat oven to 220 degree celcius and bake it for 25 minutes or until it turns brown on top. Let it cool on a cooling rack.
6

Scoop out mango pulp and blend it in a mixer.
7

Whip whipping cream with icing sugar till soft peaks. Add mango pulp to the whipped cream and whip till stiff peaks. Fresh mango cream filling is ready.
8

Arrange a layer of puff pastry and fill the base with mango cream using a piping cone. Add some fresh chopped Mangoes and coconut pieces. Repeat for the second layer. Finish it up with third layer with only mango cream and chunk of mangoes. Dust some icing sugar before serving. It can be refrigerate and serve too. Delectable Fresh Mango Mille Feuille is ready to consume anytime.