Sweet Mango Napoleon with Mango Custard
Serving Size / Yield
- 1 11-12 oz. package Frozen Puff Pastry Sheets, thawed
- 1 12 oz. can Evaporated Milk, divided
- 2 tsp. Agar
- 2 C. Mangos, peeled and sliced, divided
- 1/2 C. Sugar
- 1 tsp. Pure Vanilla Extract
Preheat oven to 400 degrees. Slice the puff pastry sheets into 24 equal-sized rectangles. Place divided pastries onto an ungreased baking pan. Bake for about 10 minutes or until golden, then set aside.
Pour the evaporated milk into a small saucepan over low heat, and sprinkle with the agar. Whisk for 5 minutes or until agar has dissolved. Add 3/4 cup of mango slices, sugar, and vanilla extract. Pour mango mixture into food processor and blend ingredients for just a few seconds until smooth. Pour mixture into a small bowl and refrigerate to thicken for about one hour, taking care not to let the mixture set.
Pour the remaining evaporated milk into a medium mixer bowl and place in freezer for about 30 minutes. Beat evaporated milk on high speed for 3 minutes, or until froth forms. After stirring the mango mixture, add to whipped milk and continue beating until fluffy.
To assemble each napoleon, take one pastry rectangle and spread 2 Tbs. of mango cream on top. Layer atop the cream a few mango slices. Repeat the layering process, ending with a third puff pastry sheet on the top.