Tropical mango strudel


Ingredients 15
Servings 8
Time

Ingredients

  • SAUCE
  • 6
    large granadillas, pulp
  • 250
    ml
    granadilla or orange juice
  • 80
    ml
    castor sugar
  • 20
    ml
    cornflour
  • STRUDEL
  • 70
    ml
    castor sugar
  • 4
    large mangos, skinned and stoned
  • 125
    ml
    stoned dates, chopped
  • 125
    ml
    coconut
  • 125
    ml
    fresh brown breadcrumbs
  • 15
    ml
    grated lemon rind
  • 4
    phyllo pastry sheets
  • 65
    ml
    margarine, melted (optional)
  • icing sugar for dusting
 

Method

 
Preheat the oven to 190 ºC and lightly grease a baking sheet with non-stick spray. SAUCE: Whisk the granadilla pulp, juice, castor sugar and cornflour together in a small saucepan. Bring to the boil and stir until the sauce thickens. Set aside to cool. STRUDEL: Combine the castor sugar, mangoes (cut into 1 cm cubes), dates, coconut, breadcrumbs and lemon rind. Brush each sheet of phyllo pastry with the melted margarine (if using) and stack the sheets of pastry on top of each other. Spoon the fruit mixture along one long side of the pastry and fold the short ends slightly over the fruit. Roll up the pastry as you would a parcel. Place on the prepared baking sheet. Using a sharp knife, make 8-10 deep incisions in the top of the strudel, taking care not to cut all the way through. Bake for 20 minutes or until pale brown and crisp. Leave to cool before transferring to a serving platter. Dust with icing sugar and serve sliced with sauce on the side.
 

Read more on: bake  |  fruit
 

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