Not only were these super-easy to make, they turned out beautifully on the plate and were so, so, so delicious. I was a little worried about the flavor of the Greek-style yogurt (I used the 2% as I eat this stuff like it’s going out of style) since it can have a distinct bite to it. However, with a little sugar and vanilla extract mixed in, it balanced out the flavors and made it very creamy.

The ripe mangos on top with a little bit of sugar were the perfect complement with the yogurt mixture and flaky puff pastry.

Try these for an easy dessert option for a weeknight dinner or these are a great to be enjoyed at a party like the magazine suggests.

I couldn’t find the recipe online so here you go:

Mango Napoleons
Serves 6
Prep: 30 minutes
Bake: 20 minutes

1 sheet puff pastry, thawed
1/4 cup sugar, plus more for sprinkling
3 ripe mangos, cut into small cubes
3/4 cup plain Greek-style yogurt
1 teaspoon vanilla extract

Preheat the oven to 400 degrees. On a work surface, unfold the puff pastry and cut into 6 rectangles. Place on a parchment-lined baking sheet and sprinkle with sugar. Bake until golden-brown, about 15 minutes then lower the heat to 325 degrees and bake for 5 minutes more. Let cool.

Meanwhile, toss together the mangos and 2 tablespoons sugar; let stand for 5 minutes. Mix the yogurt with the remaining 2 tablespoons sugar and the vanilla. Using a serrated knife, halve the baked pastries horizontally. Spread the yogurt-vanilla mixture on the bottom halves, spoon the mango on top and cover with the remaining pastry halves.