Easy Mango Puff Pastry Turnovers - Pastelillos de Mangos

Turnovers
Valerie Hinojosa/Flickr
Ratings (10)
  • Total: 75 mins
  • Prep: 45 mins
  • Cook: 30 mins
  • Yield: 8-10 Turnovers (serves 10)

My mango turnover recipe was inspired by the traditional guava turnover. I prefer mangos, so why not make a mango turnover instead? These sweet treats can be served as an after-dinner dessert, as an afternoon snack with coffee, or for breakfast.

The cashews in the recipe are optional. You can leave them out if you're allergic to nuts or just don't like them. As for the puff pastry, you can buy it frozen if you don't want to make your own. Just follow the manufacturer's directions for handling it. This recipe assumes you'll buy it.  

Ingredients

  • 1 pound frozen puff pastry, thawed and cut into 4 inch squares
  • Ground cinnamon, nutmeg, and cloves to taste
  • 1 cup mango preserves
  • 1/4 cup cashews, chopped
  • 1 egg, beaten
  • Confectioners' sugar for dusting the baked turnovers
  • Butter to grease the cookie sheet
  • 1 sheet Parchment paper

Steps to Make It

  1. Grease a cookie sheet and line it with parchment paper.

  2. Mix the mango preserves with the chopped cashews in a bowl and set the bowl aside.

  3. Lightly sprinkle each pastry square with the spices.

  4. Place 1½ tablespoons of the mango mix in the middle of each pastry square.

  5. Brush the edges of each pastry square with the beaten egg, then fold it over to form a triangle, enclosing the mango mix.

  6. Place the pastries about 2 inches apart on the prepared cookie sheet.

  7. Place the cookie sheet in the refrigerator and chill the turnovers for 30 minutes. Meanwhile, preheat the oven to 350 F. 

  8. Place the turnovers in the preheated oven after 30 minutes of refrigeration. Bake them for 25 to 30 minutes. They should turn a light gold color. 

  9. Remove the turnovers from the oven and dust them with the confectioners' sugar. Allow them to cool before serving.

Tips and Variations

  • You can use mango jam if you can't find preserves. 

  • If you're lucky enough to get your hands on some mangoes, you can make your own jam and this is even better.

  1. Boil or microwave the mangoes until they're soft, then peel and seed them. Mash the pulp.

  2. Simmer some sugar and water over low heat until the mixture becomes syrupy — about 3/4 cups water to 1½ cups sugar if you're using two mangoes.

  3. Then add the pulp and boil until the mixture thickens about 5 minutes. You have yourself homemade mango jam for your turnovers. 

  • The amount of cinnamon, nutmeg, and cloves you'll use is a matter of taste. You don't have to use equal measures of each. In fact, I go light on the cloves and heavier on the cinnamon. Experiment with different mixtures of the spices until you find one you like or add some of your own.