Mango pockets with lime (fast but elegant dessert)
| March 14, 2010 | Posted by ameliaps under dessert, lime, mango, sweets |
Sometimes we just need a sweet something to end a week-night dinner.
I always keep some puff pastry in my freezer for last minute desserts. While I prepare dinner I let the puff pastry defrost at room temperature and then I let my imagination inspire me…no recipes…no scale… no structure. This time, I had bought some mangoes that were perfectly ripe to eat and had two limes in the fridge. And voila’, dessert was done while dinner was simmering :)
Mango pockets with lime
1 sheet puff pastry, defrosted
2 limes
2 mangoes, diced
2 Tbsp butter, melted
2 Tbsp organic sugar, to top
I cut the mangoes in a medium dice and tossed them with the juice of one lime.
I cut out the puff pastry (still cold but not frozen so that it would keep its shape) in small squares.
Then I filled each little square with a few dices of mango tossed in lime juice (reserve some for the quick sauce to finish the presentation) and made “pockets” by folding the opposing corners of each puff pastry square. I placed the pockets on a cookie sheet lined with a silicon mat (but parchment paper works too).
I brushed the pockets with melted butter and sprinkled some organic sugar over the top.
The I baked the pockets at 400 F for about 10-15 minutes (or until the crust became golden). Before serving I pureed some of the left over lime-marinated mango and used a squeeze bottle to drizzle the quick fruit sauce (a.k.a. coulis) around each pocket and finally grated some fresh lime zest over the top. Oh deliciousness. Tart and sweet. Crunchy outside and soft inside. Fast enough to make on a week-night. But lovely enough to present to guests. You can make pockets or you can make candy bon-bons, by wrapping the ends. Have fun trying this with other fruits!
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Very nice! I like the mango + lime combination and the way you make it all look so week-night easy. Me? I always struggle with my mango slicing. Maybe I just need a little practice.
Denise: this is how I slice and dice my mangoes (first of all they need to be ripe): I peel them with a potatoe peeler, then using a very sharp knive I cut along the seed both ways, length-wise and then cut off the remaining two strips around the sides. Then I make strips and then I dice it.
Yes, but they are slippery little buggers : ) Next time I'll make sure my knife is extra sharp. Thanks for the tips!