Tropical Mango Pastry Purses

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 mangoes, halved and pitted
• 2 tablespoons sweetened flaked coconut
• 2 tablespoons peanuts, crushed
• 1/4 teaspoon sugar
• icing sugar, for garnish

Directions

1. 1

   Preheat the oven to 200 deg Celsius

2. 2

   Roll out the puff pastry sheet on a lightly floured work surface to about a 24 cm square. Cut the pastry into square quarters.

3. 3

   Chop the mangoes and divide among the pastry, placing a spoonful in the centre of each pastry square. Top the mangoes with a sprinkling of coconut and nuts and a pinch of sugar.

4. 4

   Gather the corners of the pastry squares together and pinch them together to envelop the filling. Twist the corners of each pastry together so it looks like a little bundle.

5. 5

   Repeat until all the bundles are sealed.

6. 6

   Place them on a nonstick baking sheet and bake until golden brown, 12-15 minutes.

7. 7

   Serve warm dusted with icing sugar.