These puff pastries combine ricotta cheese with the sweet and fruity flavor of the mango with the flaky crunch of the puff pastry. This recipe also uses heavy cream or milk to brush the pastry. This doesn’t give the same golden color as an egg wash but keeps the recipe egg-free.
The idea for these puff pastries comes from a viral trend I spotted on TikTok. It’s such a clever and simple way to make an amazing pastry, I had to try it out and share it with you.
These pastries are great for breakfast, as an afternoon snack served with chai or even dessert with a scoop of ice cream. They are a big hit with my 5-year-old, who loves mango.
- Puff pastry – I used trader joe’s, any grocery store has a version of this in their freezer aisle.
- Mango – an Indian favorite. I recommend using a fresh mango rather than frozen, which tends to be unripe. It can easily be swapped out for your favorite fruits.
- Ricotta – or use mawa if you have it; ricotta adds a creaminess and milky flavor.
- Honey – mango pairs well with honey, but you can use a sweetener of your choice – brown sugar, maple syrup, etc.
- Cardamom – a pinch of cardamom is optional but gives it that Indian aroma. Alternatively, use cinnamon.
- Cinnamon instead of cardamom
- Fruit of choice
- Sweetener of choice
- Make sure to cover the filling with the puff pastry fully. You might have to stretch the dough a little, but it should fully cover the mango.
- Ensure it is cooked enough – cook time will vary depending on the moisture of your ingredients.
The ricotta will spoil if left out. Make sure to refrigerate or freeze these pastries. They can be reheated from cold or frozen at 350°F for 7-8 minutes. A toaster oven or air fryer would be ideal for this.
Upside-down Puff Pastry Squares with Mango
- 1 sheet puff pastry cut into 6 pieces
- 1 large mango sliced thinly
- 6 Tbsp ricotta cheese
- 6 tsp honey or to taste
- ½ tsp cardamom
- Line a baking sheet with parchment paper.
- Create 6 lines of honey evenly spaced apart.
- Top each line of honey with mango, then 1 tablespoon of ricotta cheese.
- Sprinkle cardamom over each spoonful of cheese.
- Top with a little more honey.
- Drape a puff pastry over each section of filling. Be sure to cover the mango completely. Brush each pastry with cream or milk. (Or, optionally, egg wash).
- Bake at 400°F for 20-25 minutes.