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Recipe for :

Mango Pastries
This recipe comes from  which is one of the recipe groups at It was submitted by Bella:

"This recipe takes a LONG time to prepare because the bottom layers should be in the oven for 8 - 10 hours and the parfait in the freezer for 3 - 5 hours, but just think of all the other things you'll have time to do while this happens!".


Bottom layers:
2 egg whites
1 dl (1/2 cup) sugar
1 tbs light corn syrup

Filling (mango parfait):
3/4 dl (1/4 - 1/2 cup) water
3/4 dl (1/4 - 1/2 cup) sugar
3 egg yolks
2 - 3 mangos, approx 400 g (good 3/4 lb)

1 mango in wedges
chopped roasted almonds


Draw 12 rings (diameter approx 6 cm / 1 1/4") on a baking paper. Beat the egg whites stiff. Add sugar and syrup, little by little, and continue beating until the mixture is stiff. Pipe it out in a spiral pattern from the middle and out to 6 bottom layers. Then you pipe  out 6 thick "wreaths" with the same diameter as the bottom layers, but separately - not on the bottom

Put these meringue layers in the oven, lower part, at 225C/425F. You can cover them with another baking plate so that they won't burn from the heat of the upper part. Turn off the heat and let the meringue bake in the "after-heat" for 8 - 10 hours or overnight.

Beat together water, sugar, and egg yolks for the filling in a saucepan. Let simmer until thick on medium heat while beating vigorously. Allow to cool and beat occasionally.

Peel the mangos and cut off the pulp. Mash or mix it. It should measure about 3 1/2 dl (1 3/4 cup). Stir this into the egg yolk mixture. Beat the cream until thick and fold it into the mango creme.

Fill small aluminum dishes with the creme, or pour in a freezer-proof dish with high walls. Freeze for at least 3 - 5 hours.

Unmold the frozen parfait or measure out round parfait pieces from the dish. Put on the whole meringue layers and put the meringue "wreaths" on top. Decorate with peeled mango wedges and strawberries and serve instantly. Enjoy!

Makes approx 6