| Preparation Time | : | 30
minutes | | Cooking Time | : | 30
minutes | | Serve | : | 10
person |
| Ingredients | |
| Ready Rolled Puff Pastry | 2 pieces |
| Ripe Mangoes, sliced | 2 slice |
| Icing sugar for dusting | | | | |
| Filling | | | Castor
Sugar | 4 Tablespoon | | Mango Nectar/Juice | 125
ml | | Evaporated Creamer | 200 ml |
| Milk | 200 ml | | NONA
CUSTARD POWDER | 3 Tablespoon | | Vanilla Essence
| 1 Teaspoon |
| Method | |
| 1 | | Pour mango nectar/juice
and whisk evaporated creamer, milk, eggs and castor sugar in a heavy base saucepan.
Bring to a slow boil, stirring all the time with the whisk until it thickens. |
| 2 | | Add in NONA
CUSTARD POWDER bit by bit into the mixture, continuosly whisking all the time
until it becomes very thick. Remove from heat, cover mixture with cling wrap to
keep a skin from forming and leave it to cool completely. |
| 3 | | 3. In the meantime, preheat over
to 210 degree celcius. Cut puff pastry to 5cm by 7cm. Bake for 10 minutes or until
it is turns golden colour. Remove and leave to cool. |
| 4 | | To assemble, spread mixture onto
puff, put in sliced mango and cover with another piece of flaky puff. Repeat until
puffs and mixture are all used up. | | 5 | | Sieve
a little icing sugar over puff just before serving. |
|
