Give your guests a slice of summer with this simple mango mille-feuille. It’s a little bit of fancy with a whole lot of flavour.
2 sheets puff pastry, thawed
125g softened cream cheese at room temperature
300ml chilled cream
1 large ripe mango, sliced
- Preheat oven to 200°C.
- Cut each slice of pastry into 6 rectangular pieces. Place on an oven tray and bake 12-15 minutes until golden. Cool on a wire rack.
- Beat cream until smooth. Add cream cream cheese and beat until thick.
- Stir in mango pieces and juice.
- Place 6 pieces of pastry on serving plates. Arrange mango infused cream on the pastry and top remaining pastry slices.