Tropical Mango Turnover

Serves 4


Ingredients:

410g can mangoes in light syrup, drained well and finely chopped
¼ cup (25g) flaked almonds
large pinch ground cinnamon
2 tbsp demerara sugar
2 sheets ready-rolled puff pastry
8 tsp ready-made custard
1 egg, lightly beaten
milk, to brush


Method:

• Preheat the oven to hot 220°C (425°F). Lightly grease two baking trays. Pat the mango dry with paper towels and place in a bowl with the flaked almonds, cinnamon and half the sugar.
• Cut the pastry sheets into quarters on the diagonal to make eight triangles. Place one eighth of the mango filling in the centre of each triangle, then top with 1 tsp custard.
• Brush the edges with egg, fold in half and use a fork to seal the edges. Brush the pastry with a little milk and sprinkle with the remaining sugar. Place on the prepared trays and bake for 10 minutes, or until puffed and golden. Serve each person two turnovers with mango ice cream, if desired.

Nutrition per serve:
Protein 8.5g;
Fat 24;
Carbohydrate 62g;
Dietary Fibre 2.5g;
Cholesterol 68mg;
2075 kj (495 cal)

Note: If fresh mangoes are in season, finely chop 2 mangoes and use them instead of the canned mangoes.