2ripe ataulfo mangoespeeled and cut into small chunks
½cupwhite sugar
½cupbrown sugarfirmly packed
2tablespoonslemon juice
¼cupcornstarch
¼cupwater
2tablespoonsbutter
2boxes frozen puff pastrythawed according to package directions
1eggwell beaten (for egg wash)
Instructions
In a large saucepan, combine the fruits, sugars and lemon juice. Stir to combine. Turn the heat on medium.
Meanwhile, combine the cornstarch and water in a small bowl and pour over the fruit mixture as soon as it starts to simmer.
Stir continuously and cook until mixture is thick and pulls away from the sides of the pan as you stir (about 7 minutes). Transfer to a large bowl and set aside to cool. Refrigerate for at least 20 minutes. This will firm up the filling and keep the puff pastry cold while assembling.
Preheat the oven to 375F. Line one or two baking sheets with a baking mat.
Take the puff pastry out from the fridge (only bring out one sheet at a time and keep the rest in the fridge). Unroll one sheet and pass it once with a rolling pin to flatten. Cut into 4 equal squares. It’s important to keep the pastry cold otherwise, it’ll be hard to work with. You can place ice packs under an inverted baking sheet and lay the pastry on top to keep it cool as you unroll each sheet.
Apply egg wash to the perimeter of each square (about 1cm from the edges). Spoon 2 to 2 ½ tablespoons of the prepared filling, making sure to avoid the edges to prevent spilling. Refrigerate for a few minutes (to firm up and hold its shape) if the pastry turns soft and is getting difficult to work with.
Bake for 20 to 25 minutes, until it’s golden and flaky. Place on a cooling rack for a few minutes before enjoying. Be careful, filling is HOT!
Keyword baked, dessert, hand pie, pie, puff pastry, summer