Mango Cream Puffs, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Mango Cream Puffs

Cuisine: American
Prep Time: 40 minutes
Cook Time: 45 minutes
Servings: 12 cream puffs
Fluffy, baked pastry puffs filled with an easy-to-prepare, creamy mango curd. Pufflicious!

Cream puffs are one of those  sweet treats I like to prepare when I want a special dessert. But, mango cream puffs? Now that's what I am talking about! It was not until after I had made these for the second time that I realized the dough preparation is exactly how I prepare churros! The difference is that the churros are typically fried, while these cream puffs are baked. And this easy curd recipe using fresh fruit can be prepared ahead of time and stored in the freezer until you are ready to use it.

Not a fan of mango? Switch out the mango for pineapple, shredded coconut or peaches. They are all delicious and will make you come back for seconds or thirds.

Ingredients

  • For the Mango Curd
  • 1 cup fresh mango
  • 1/3 cup sugar
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • pinch salt
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • For the Pastry Puff
  • 1/2 cup unsalted butter
  • 1/2 cup coconut milk
  • 1/2 cup water
  • pinch salt
  • 1 cup all-purpose flour
  • 4 large eggs plus 1 for egg wash

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Directions

For the Mango Curd
  1. In a saucepan, whisk together the mango, sugar, egg yolks, cornstarch and salt.
  2. Turn heat to medium and whisk constantly until mixture thickens, about 5 minutes. Remove from heat and whisk in the butter and lemon zest. Set aside
For Pastry Puff
  1. In a saucepan, add the butter, coconut milk, water and salt. Heat to medium.
  2. When it comes to a boil, reduce heat to medium-low and whisk in the flour. Using a wooden spoon, mix well to incorporate the flour.
  3. Stir until dough pulls away from the sides of saucepan, about 3 minutes. Transfer dough to a mixing bowl and let cool.
  4. Add in the eggs one at a time until well combined. Transfer dough to a large pastry bag. Pipe 1 1/2-2 inch mounds onto a baking sheet lined with parchment paper.
  5. Smooth out any sharp peaks and brush with egg wash. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes. 
  6. Remove from oven and let cool. Two hours before serving, slice a little cap off the top of each pastry. Pipe in the mango curd into each one and lace the pastry caps back on. Dust with powdered sugar.

Chef Notes

No pastry bag? Fill a plastic storage bag and cut off the tip. It works great as a disposable piping bag for all your favorite recipes.

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