Mango Mille-Feuille

 

The image you uploaded shows a delicious-looking layered mango cake with multiple layers of what appears to be puff pastry or sponge cake, mango cream, and fresh mango cubes on top.

Here's a simple Mango Mille-Feuille (Napoleon Cake) Recipe inspired by this:

Ingredients:

For the Puff Pastry Layers (or you can use store-bought):

• 2 sheets puff pastry
• Powdered sugar for dusting

For the Mango Cream:

• 2 ripe mangoes (pureed)
• 1 cup heavy cream (chilled)
• 1/2 cup mascarpone or cream cheese (optional, for stability)
• 2–3 tbsp sugar (adjust to taste)
• 1 tsp vanilla extract

For the Assembly:

• 1–2 ripe mangoes, diced into cubes
• Extra mango puree (for glaze, optional)

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Instructions:

1. Prepare Puff Pastry Layers:

• Preheat oven to 200°C (400°F).
• Roll out puff pastry, cut into rectangles the same size.
• Prick with a fork, place between parchment and another baking sheet to keep them flat.
• Bake 12–15 minutes until golden. Cool completely.

2. Make Mango Cream:

• Whip the heavy cream with sugar and vanilla to soft peaks.
• Fold in mango puree and mascarpone (if using) until smooth.

3. Assemble the Cake:

• Layer baked pastry, mango cream, and thin mango slices or puree.
• Repeat layers (3–5 layers recommended).
• Top with fresh mango cubes and optional mango glaze.

4. Chill:

• Refrigerate 2–4 hours or overnight to let layers set.

Would you like a printable version or a variation with sponge cake instead of puff pastry?