Name: Tropical mango strudel
Yield: 8 servings
Cuisine: Bake
Ingredients: 6.00 large granadillas pulp; 250.00 ml granadilla juice or orange juice; 80.00 ml castor sugar; 20.00 ml cornflour; 70.00 ml castor sugar; 4.00 mangoes skinned and stoned; 125.00 ml dates pitted, chopped; 125.00 ml coconut; 125.00 ml breadcrumbs fresh, brown; 15.00 ml lemon zest only; 4.00 phyllo pastry sheets; 65.00 ml margarine melted, optional; icing sugar for dusting

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Ingredients (13)

SAUCE

6.00	large granadillas — pulp
250.00 ml	granadilla juice — or orange juice
80.00 ml	castor sugar
20.00 ml	cornflour

STRUDEL

70.00 ml	castor sugar
4.00	mangoes — skinned and stoned
125.00 ml	dates — pitted, chopped
125.00 ml	coconut
125.00 ml	breadcrumbs — fresh, brown
15.00 ml	lemon — zest only
4.00	phyllo pastry — sheets
65.00 ml	margarine — melted, optional
	icing sugar — for dusting

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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.