Mango Danish Pastry
Indulge in a luscious mango Danish pastry made with creamy ricotta cheese, sweetened condensed milk, and fragrant saffron, baked to golden perfection and topped with fresh mango pieces and a chocolate drizzle.
Equipment
- Air fryer
Ingredients
- 1 Cup Mango Pieces
- 2 Puff Pastry Sheet
- 250 grams Ricotta Cheese
- 1/3 Cup Condensed Milk
- 6 Tbsp Full Fat Milk
- 1 Tsp Cardamom Powder
- 3-4 Strands Saffron
- 2 tbsp Powdered Sugar
- 1/3 Cup While Chocolate Melted
Instructions
- Heat a pan and add ricotta cheese, condensed milk, 4 tablespoon full fat milk and cook till it gets thick. Switch off the heat and add saffron and cardamom powder. Mix and keep aside.
- Cut one pastry sheet into 6 equal pieces and stretch them a little. Keep two pieces on top of each other and cut a round in centre of them with the help of cookie cutter.
- Place these on top of a third piece. Similarly make another with rest 3 pieces. So you’ll have 4 pastries in total from both the sheets.
- Place them in baking tray and brush the rest 2 tablespoon milk on top.
- Bake them for 20 minutes, and once golden brown, take them out and let them cool completely.
- Place the thick mix into the centre of the pastry. Top it up with mango pieces, dust them with powdered sugar and sprinkle cardamom powder again. Drizzle the melted chocolate all over them and enjoy your mango danish pastry
Notes
1. Keep Pastry Cold: Puff pastry works best when it’s cold, so keep the sheets in the fridge until you’re ready to use them. Cold pastry puffs up better and achieves a flaky texture.
2. Avoid Overfilling: Use a moderate amount of the ricotta mixture and mango pieces to avoid making the pastry soggy. Excess filling can also cause the pastry to lose its shape.
3. Stretch the Pastry Carefully: When stretching each piece slightly, be gentle to avoid tearing. A light stretch will help the pastries bake evenly while maintaining their layers.
4. Use Fresh, Ripe Mangoes: For the best flavor, choose ripe, firm mangoes that aren’t overly juicy. Alphonso or Ataulfo mangoes work well for their natural sweetness and fragrance.
5. Cool the Filling Before Adding: Let the ricotta mixture cool completely before adding it to the pastry. This prevents the pastry from becoming too soft or soggy.
6. Brush Milk Lightly and Evenly: A thin milk wash on the pastry tops helps achieve a golden, shiny finish. Brush lightly to avoid oversaturating the pastry.
7. Control the Baking Time: Every oven is different, so check your pastries a few minutes before the recommended baking time. They should be golden brown and fully puffed when done.
8. Drizzle Melted Chocolate After Cooling: Drizzling the chocolate after the pastries have cooled ensures it sets nicely without melting or spreading.
9. Add Powdered Sugar Right Before Serving: Dusting powdered sugar at the last minute keeps it from absorbing moisture and disappearing, giving you that elegant, bakery-style look.
10. Experiment with Garnishes: For an extra pop of flavor, sprinkle crushed pistachios, edible rose petals, or a few saffron threads on top. It adds both visual appeal and a hint of luxury to your pastries.
Nutrition
Nutrition Facts
Mango Danish Pastry
Amount Per Serving (1 Piece)
Calories 3904
Calories from Fat 2196
% Daily Value*
Fat 244g375%
Saturated Fat 83g519%
Polyunsaturated Fat 26g
Monounsaturated Fat 122g
Cholesterol 177mg59%
Sodium 1629mg71%
Potassium 1509mg43%
Carbohydrates 357g119%
Fiber 9g38%
Sugar 103g114%
Protein 79g158%
Vitamin A 1407IU28%
Vitamin C 6mg7%
Calcium 868mg87%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.