Mexican Mango

By / Photography By Kathryn Brass-Piper | June 28, 2018

Ingredients

  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • Flour, for rolling out pastry
  • 1 sheet frozen puff pastry, thawed according to package instructions
  • Mango ice cream
  • Chili powder, to taste
  • Chopped mango, for garnish
  • Lime zest, for garnish

Preparation

Heat oven to 400°. Combine cinnamon and sugar in a small bowl. Dust a work area lightly with flour. Unfold pastry over flour, sprinkle with sugar mixture and gently roll dough into a 10-inch square, pressing cinnamon-sugar into pastry. Cut sheet into 6 squares and transfer to a baking sheet. Bake until golden, about 10 minutes. Cool completely.

To assemble, top each pastry square with a scoop of ice cream. Top with chopped mango, chili powder, and lime zest.

Ingredients

  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • Flour, for rolling out pastry
  • 1 sheet frozen puff pastry, thawed according to package instructions
  • Mango ice cream
  • Chili powder, to taste
  • Chopped mango, for garnish
  • Lime zest, for garnish
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