So I made dinner last night and let’s just say none of the recipes I tried were really worthy of posting here…sad. BUT, the one shining dish was for dessert, these delicious Mango Napoleons from Everyday with Rachael Ray were so tasty that they are going on regular rotation in my house.
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:
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.