Mango and coconut strudel

Mango and coconut strudel
  • Serves icon Serves 6
  • Time icon Takes 20 min to make and 30-35 min to bake

A strudel with a tropical twist: mangos, coconut and papaya are used in this recipe. Enjoy with an Alsace dessert wine.

Nutrition: per serving

Calories
375kcals
Fat
25.8g (15g saturated)
Protein
4.5g
Carbohydrates
32.3g (18.7g)
Salt
0.2g
Calories
375kcals
Fat
25.8g (15g saturated)
Protein
4.5g
Carbohydrates
32.3g (18.7g)
Salt
0.2g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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