Mexican Mango
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
Instructions
- 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.
