Mango Tartlets Made from Puff Pastry

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	12 mins
Total Time	42 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

275 g puff pastry, rolled out, from the coolin shelf
1 mango (s), ripe but firm
some powdered sugar for dusting
some desiccated coconut to sprinkle
100 ml whipped cream
15 raspberries
15 small lemon balm leaves

Instructions

Preheat the oven to 200 degrees lower and upper heat. Peel the mango, cut the flesh from the core and dice it.
Cut approx. 8 x 8 cm squares from the puff pastry and place them on a baking sheet lined with baking paper. With a sharp knife, make a parallel score about half a centimeter from the edge so that the dough rises. Cover the inside with the mango cubes, dust with powdered sugar and sprinkle with desiccated coconut. Bake on the middle rack for about 12 minutes.
Let cool on a wire rack.
Sprinkle whipped cream in small tuffs onto the tartlets, garnish with a raspberry and a lemon balm leaf each.
The tartlets taste best fresh.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.