• Prep Time: 20 minutes
  • Cooking Time: 20 minutes
  • Serves: 8

Mango Braid

  • Recipe Submitted by on

 Ingredients List

  • 1 puff pastry sheet (I used Pillsbury)
  • 2 very ripe mangos
  • optional
  • pure maple syrup
  • walnuts


Allow 1 puff pastry sheet to thaw and start to soften-but not so much that it is completely room temp.
You want it just soft enough that it is pliable and you can work with it.
Pre heat the oven to 400 degrees.
Wash the outsides of the mangos and then slice them into thin strips, we love Champagne mangos (also known by a few other names such as honey mangos, yellow mangos…) and try to pick up a few when they are available. They are smaller than the green and pink mangos you would more commonly see at the market. Two full mangos was the perfect amount for one puff pastry sheet.
Once the puff pastry is soft enough to work with, make angled cuts down the each side-out from the center (see pictures)
Lay the mango slices down the middle, uncut, section so they are layered on top of each other (picking up whole sections at a time will make this faster and neater).
Start at the top and fold over the first piece of the cut pastry. Follow by folding the second side over so it covers the end of the first piece. Go back and forth down the sides until you are at the opposite end, then tuck in the ends.
Brush the top with a bit of pure maple syrup and sprinkle with crushed walnuts.
Bake at 400 degrees for about 20 minutes or until fully puffed and golden brown. I baked this on parchment paper, on a open air pizza style try to make sure the bottom of the pastry would bake as much as possible, this is not required though.

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