Easy Mango Puff Pastry Turnovers - Pastelillos de Mangos

Mango puff pastries on parchment paper

The Spruce Eats / Julia Hartbeck

Prep: 45 mins
Cook: 30 mins
Total: 75 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
390 Calories
21g Fat
47g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10
Amount per serving
Calories 390
% Daily Value*
Total Fat 21g 27%
Saturated Fat 4g 19%
Cholesterol 22mg 7%
Sodium 163mg 7%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 5g
Vitamin C 3mg 14%
Calcium 17mg 1%
Iron 2mg 9%
Potassium 81mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • Butter, for the cookie sheet

  • 1 cup mango preserves

  • 1/4 cup coarsely chopped cashews

  • 1 pound puff pastry, thawed and cut into 4-inch squares

  • Ground cinnamon, nutmeg, and cloves, to taste

  • 1 large egg, beaten with 1 tablespoon water

  • Confectioners' sugar, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make mango puff pastries

    The Spruce Eats / Julia Hartbeck

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

    A baking sheet lined with parchment paper

    The Spruce Eats / Julia Hartbeck

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

    A bowl of mango preserves and cashews

    The Spruce Eats / Julia Hartbeck

  4. Lightly sprinkle each pastry square with the spices.

    Pieces of pastry dough topped with spices

    The Spruce Eats / Julia Hartbeck

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

    Pastries squares with jam and nuts in the center

    The Spruce Eats / Julia Hartbeck

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

    Hands folding filled pastry squares in half to make triangles

    The Spruce Eats / Julia Hartbeck

  7. Place the pastries about 2 inches apart on the prepared cookie sheet. Place the cookie sheet in the refrigerator and chill the turnovers for 30 minutes. Meanwhile, preheat the oven to 350 F. 

    Baking sheet lined with parchment paper with uncooked pastries

    The Spruce Eats / Julia Hartbeck

  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. 

    Baking sheet with baked pastries

    The Spruce Eats / Julia Hartbeck

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

    A baking sheet with cooked pastries topped with powdered sugar

    The Spruce Eats / Julia Hartbeck

Tips

  • 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. 
  • If you can't find mango preserves, then try using a mango spread or mango paste.