Mango Mille-Feuille, a delicious dessert of French origin, or so it is assumed. No matter where it originally came from, today it is popular all over the world and most of all in my family, particularly with my husband. He loves the different layers of crispy puff pastry and delicious custardy cream. In my version I also included a layer of mango puree to give the recipe a fruity and seemingly light touch.
In Austria you can get many different varieties of mille-feuille in the thousands of cafés all over the country. The most popular ones have two layers of puff pastry and a simple vanilla cream in between and sometimes a sugar icing on the top puff pastry layer.
My mango mille-feuille is not very difficult to make, particularly if you use shop bought puff pastry, which is nothing to be ashamed of, by the way. The quality of these products is usually very high and compared to the amount of effort and time that is needed when making puff pastry by yourself, it is much easier to go for the ready-made variety instead.
If you are running low on time you can also substitute the mango puree with some fruity jam.
Here is my recipe. Enjoy! 🙂
Mango Mille-Feuille
Serves 6-8 bars
about 270 g shop bought puff pastry
1 teaspoon icing sugar
1 mango
½ lemon (juice)
5 sheets gelatin
2 cups and 2 tablespoons (500 ml) milk
½ cup (90 g) sugar
½ cup (60 g) cornstarch
5 sheets gelatin
1 vanilla bean
¾ cup (180 ml) whipping cream
Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment.
Unroll the puff pastry and cut it in two halves (lengthwise). Use a fork to prick the dough at intervals of 2 cm. Scatter the sieved icing sugar on one half of the puff pastry. Bake in the preheated oven for about 15-20 minutes until golden brown.
Soak 5 sheets of gelatin in cold water in a small pot. Peel the mango and cut the fruit off the stone. Put it into a bowl and puree the mango together with the lemon juice. Drain off the soaking water and put the gelatin and 1 tablespoon of the mango puree back into the small pot. Heat the gelatin and mango until the gelatin has dissolved. Stir both into the pureed mango. Cover the puree (not the bowl!) with some clingfilm (plastic wrap) and set aside.
Soak 5 sheets of gelatin in cold water in a small pot. Put 400 ml milk, the sugar and the vanilla seeds in a pot and bring to the boil. Drain off the soaking water of the gelatin and put the gelatin back into the small pot. Add two tablespoons of hot milk. Whisk 100 ml cold milk and cornstarch together in a separate bowl until well blended. Pour it into the boiling milk and stir thoroughly until the custard starts to bubble. Heat the gelatin and the hot milk until it has dissolved. Stir it into the custard. Transfer the custard into a bowl and cover it (not the bowl!) with some clingfilm (plastic wrap) and allow to cool.
Whip the cream until stiff. Once the custard has cooled use a handheld mixer to mix the custard until there are no more lumps. Fold the whipped cream into the custard.
Put the puff pastry which was not scattered with sugar onto a large piece of kitchenfoil. Spread the mango puree on the pastry. Lift the the foil along the sides of the puff pastry and squeeze together the corners so that you get a kind of mold. Spoon the custard onto the mango puree and spread carefully. Place the sugared layer of puff pastry on top and chill in the fridge for about 1-2 hours. Carefully remove the kitchenfoil and use a sharp knife to cut bars.
Note: To avoid any crumbling when cutting the mille-feuille you can pre-cut the baked top layer and place the individual pieces on the vanilla cream before chilling the mille feuille. This will make it easier to cut the bars afterwards.
Note: Substitute the mango puree with some fruity jam, if you are short on time.
Here is the recipe for printing:
- about 270 g shop bought puff pastry
- 1 teaspoon icing sugar
- 1 mango
- ½ lemon (juice)
- 5 sheets gelatin
- 2 cups and 2 tablespoons (500 ml) milk
- ½ cup (90 g) sugar
- ½ cup (60 g) cornstarch
- 5 sheets gelatin
- 1 vanilla bean
- ¾ cup (180 ml) whipping cream
- Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment.
- Unroll the puff pastry and cut it in two halves (lengthwise). Use a fork to prick the dough at intervals of 2 cm. Scatter the sieved icing sugar on one half of the puff pastry. Bake in the preheated oven for about 15-20 minutes until golden brown.
- Soak 5 sheets of gelatin in cold water in a small pot. Peel the mango and cut the fruit off the stone. Put it into a bowl and puree the mango together with the lemon juice. Drain off the soaking water and put the gelatin and 1 tablespoon of the mango puree back into the small pot. Heat the gelatin and mango until the gelatin has dissolved. Stir both into the pureed mango. Cover the puree (not the bowl!) with some clingfilm (plastic wrap) and set aside.
- Soak 5 sheets of gelatin in cold water in a small pot. Put 400 ml milk, the sugar and the vanilla seeds in a pot and bring to the boil. Drain off the soaking water of the gelatin and put the gelatin back into the small pot. Add two tablespoons of hot milk. Whisk 100 ml cold milk and cornstarch together in a separate bowl until well blended. Pour it into the boiling milk and stir thoroughly until the custard starts to bubble. Heat the gelatin and the hot milk until it has dissolved. Stir it into the custard. Transfer the custard into a bowl and cover it (not the bowl!) with some clingfilm (plastic wrap) and allow to cool.
- Whip the cream until stiff. Once the custard has cooled use a handheld mixer to mix the custard until there are no more lumps. Fold the whipped cream into the custard.
- Put the puff pastry which was not scattered with sugar onto a large piece of kitchenfoil. Spread the mango puree on the pastry. Lift the the foil along the sides of the puff pastry and squeeze together the corners so that you get a kind of mold. Spoon the custard onto the mango puree and spread carefully. Place the sugared layer of puff pastry on top and chill in the fridge for about 1-2 hours. Carefully remove the kitchenfoil and use a sharp knife to cut bars.
