Tuesday, November 28, 2017

Mango Raspberry Crunchy Delight

Mango Raspberry Crunchy Delight

Here is a delightfully refreshing dessert I created for my husband on his birthday 6 years ago :).  Everyone gobbled it up :).  This dessert can be served in a myriad of ways.  We preferred each pastry filled with cream and almond crumble with additional cream and almond crumble on the side.  Experiment...have fun!

Mango Raspberry Crunchy Delight

1-2 pints fresh Raspberries

1/2 pint heavy whipping cream
2 oz. cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla

Beat the heavy whipping cream until stiff peaks form.  Gently mix in the remaining ingredients until smooth.  Store covered in the refrigerator until ready to serve.

Mango Puree
1/2 cup pureed mango
1/2 cup orange juice
1 Tablespoon honey (or less if your mango is really sweet)
1 Tablespoon lemon juice

Combine in a small bowl and store in the refrigerator until ready to serve.

Almond Crumble
2/3 cup almonds, finely chopped
1/3 cup sugar
2 Tablespoons butter 

Combine ingredients and bake ~8 minutes on an un-greased baking sheet until golden brown.

Puffed Pastry
1 package puffed pastry
sugar and milk

Pre-heat oven to 350F or temperature indicated on the pastry box.  Line two large cookie sheets with parchment paper or use non-stick cooking spray; set aside.  Unfold the pastries and slice each one length-wise.  Then, slice each long piece into half or thirds at an angle as pictured above.  Brush each piece with milk then sprinkle with sugar.  Bake 10-15 minutes or until lightly browned; allow to cool. Slice an opening into the side of each piece and fill with the cream and almond crumble mixture.  

Drizzle mango puree onto each plate.  Arrange 3 prepared puffed pastries on each plate.  Then, sprinkle with additional almond crumble.  Put a dollop of cream on each plate as well as fresh raspberries.  Serve immediately and enjoy.

Yields: 10+ servings

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