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Dehradun. During the rainy season, the markets are full of mango sweetness, but when eating mangoes every day, the taste starts to look the same, then I feel like trying something new. In such a situation, mango pastry made of mangoes can be a great option. This pastry not only looks beautiful, but its taste will also give you a very fresh feel. If you want to make something different and sweet, then try making mango pastries at home – it is easy and very delicious.
The method of making mango pastry is not very difficult. Mango pastry made of mangoes is an easy way, after which you will get this pastry test at your home.
You are involved in the ingredients you need to create mango pastry at home: 1 cup of maida, about half a cup of chopped in small pieces, cold butter (without salt), 1 tbsp sugar, 1/4 teaspoon of salt, 2 medium -sized mango mangoes, from which about 1 cup mango pulp is extracted, 1 teaspoon of lemon juice and 1 tbsp coarsetestructure so that the filing can be prepared.
For decoration of mango pastry you need: 1 cup whipping cream, 2-3 tablespoons (or taste according to taste) sugar powder, 1/2 teaspoon vanilla extract, and fresh mango pieces to decorate from above and some mint leaves.
To make mango pastry, first prepare its base. Add maida, sugar and salt to a large bowl. Then add cold butter to it and mix the mixture with the help of fingers or pastry blender until its texture becomes like bread crumbs. Keep in mind that butter does not dissolve completely-it should remain in small pieces, so that pastries become light and flaky during baking.
After this, add cold water slowly and just mix the mixture so much that it comes together. Keep in mind that the dough is not much kneaded, because it can make the pastry harden. When the dough becomes elastic and uniform, wrap it in plastic rap and keep it in the fridge for at least 30 minutes. This will set the dough and give better texture during baking.
Now mango filling has to be prepared. First of all, peel the ripe mangoes and take out their pulp and put it in a mixer and make a smooth puree. Then take a saucepan and add mango puree, sugar and lemon juice and keep it on medium flame to cook. Meanwhile, dissolve the cornstarch in a little water in a small bowl. When the mango puree starts getting hot, then slowly add cornstarch solution to it and keep stirring continuously so that the lumps do not form. Cook the mixture for 2–3 minutes until it becomes thick. Then take off the heat and keep it aside to cool down.
Now it’s the turn to assemble pastry. First preheat the oven at 180 ° C (350 ° F). After this, take out the flour of the pastry from the fridge and place it on the surface adorned with light flour and roll it into a sheet of about 1/8 inch. Carefully set the rolled sheet into your favorite pastry or tart mold, trim the edges and make a light holy with a fork in the base. Then bake it for 15–20 minutes or until the golden brown becomes brown. Let it cool down completely after baking. Now prepare whipped cream – Insert cold whipping cream, powder sugar and vanilla extract in a cold bowl. Whisk the electric mixer until it becomes hard. Then put a layer of mango filing on the cold pastry base and apply a thick layer of whipped cream over it. You can decorate it with a spoon or piping bag. Finally, decorate with fresh mango pieces and mint leaves. Before serving it, keep it in the fridge for at least 30 minutes so that it is set well.
