Skip to main content

Mango tarts


This mango tarts dessert can be made with fresh or frozen mango, to make it more simple and easier I use store-bought puff pastry and mango peach preserved.
Topping with whipped cream or served with a scoop of vanilla ice cream is the best :)



Ingredients:

- 1 package puff pastry/2 sheets
- 1 lb prozen chunk mango
- 1/2 cup mango peach preserved
- 1 egg yolk
- 1 Tbsp sugar
- whipped topping or vanilla ice cream

Directions :
preheat oven on 400 F
cut by four,brush with egg yolk
fold the edge to make a square
spread mango peach preserved
add chunk mango
bake for 15 minutes, take it out sprinkle with sugar, and continue to bake for another 15 minutes  or until the edge looks brown.

Labels:

Comments

  1. Nava KJanuary 6, 2014 at 2:55 AM

    Man,

    You gave me the right recipe. Yes to puff pastry and mangoes. Easy yet everything came together for explosion of flavors.

    ReplyDelete
  2. Kitchen SimmerJanuary 6, 2014 at 6:54 AM

    These tarts bring a bit of sunshine on our cold winter days. They are fabulous. :)

    ReplyDelete
  3. DinaJanuary 6, 2014 at 8:45 PM

    they look delicious!

    ReplyDelete
  4. UnknownJanuary 7, 2014 at 12:52 AM

    This looks insanely delicious. Yum, I need to try this one day.

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more