Millefeuilles of Mango and Coconut Cream

Name: Millefeuilles of Mango and Coconut Cream
Yield: Serves four
Ingredients: 120 ml sweet white wine; 1 vanilla pod; 350 g Puff Pastry; 40 g castor sugar; 1 lime; 2 large mangoes; plain flour for rolling out; icing sugar

Preparation info

Serves
four

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This variation on Millefeuilles of Figs brings together mango and coconut, a delicious partnership that works particularly well with Asian-inspired meals.

Ingredients

Coconut Pastry Cream

120 ml sweet white wine
40 g castor sugar
1

Pie
Vegetarian

Method

To make the Coconut Pastry Cream, substitute coconut milk for milk in the recipe for Pastry Cream and omit the vanilla pod.

To make the sauce put the wine, sugar, lime zest and juice, and split vanilla pod in a pot and bring to the boil. Simmer gently for 10 minutes, remove and allow to cool to room temperature.

Lightly flour a workbench a