- 2 ripe mangoes
- 1 ripe papaya
- 75g desiccated coconut, plus a little extra for sprinkling
- 50g pine nuts
- 12 filo pastry sheets, each 30 x 17.5cm
- 75g butter, melted
- Finely grated zest of 2 limes
- 6 tbsp apricot jam
- Preheat the oven to 200°C/fan180°C/gas 6. Peel and stone the mango. Peel and deseed the papaya. Chop the mango and papaya into small cubes, put into a large bowl and stir in the coconut and pine nuts.
- Unroll the pastry and cover with a clean, slightly damp cloth. In a small bowl, mix the butter with the lime zest. Put 3 sheets of pastry on the work surface, slightly overlapping, to form a rectangle. Brush lightly with some melted butter. Cover with another 3 overlapping sheets, brush with melted butter, then repeat to add 2 more layers of 3 sheets each, reserving a little butter for later.
- Spread the fruit along the pastry to within 3cm of the edges. Fold the 2 shorter sides over the filling, and then roll up from a long edge like a Swiss roll. Transfer to a non-stick tray with the join on the bottom.
- Using a sharp knife, score the top of the pastry into 6 portions. Brush with the remaining butter and bake for 30-35 minutes, until golden.
- Transfer to a serving plate. Warm through the jam with 2 tablespoons water, then drizzle over the strudel. Sprinkle with the extra coconut and serve warm or cold with ice cream.
- Wine note: The dessert could be shown off brilliantly with a chilled, aromatic, Alsace dessert wine.