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If you have a sweet tooth and a love for tropical flavors, then this Mango Pastry Cream Puffs Recipe is about to become your new favorite indulgence. These delicate choux pastry shells are filled with a luscious mango-infused pastry cream that’s perfectly smooth, tangy, and sweet, making every bite feel like a little party for your taste buds. They’re light, airy, and packed with rich mango flavor, offering a stunning presentation and an equally delightful taste that’s sure to impress family, friends, or even just yourself on a cozy afternoon. Trust me, once you try this Mango Pastry Cream Puffs Recipe, you’ll reach for it again and again.
Ingredients You’ll Need
Getting started on these Mango Pastry Cream Puffs is surprisingly simple with a handful of classic ingredients. Each component is essential—whether it’s creating the perfect airy puff or the creamy fruit filling, these ingredients work together to ensure that wonderful contrast of texture and flavor.
- Water and whole milk: They provide moisture and richness to the choux pastry, helping the dough puff up beautifully.
- Unsalted butter: Adds buttery depth and flavor while making the pastry tender and flaky.
- Granulated sugar and salt: Balances sweetness and enhances flavor throughout the pastry and cream.
- All-purpose flour: The backbone of the dough, giving structure and stability.
- Large eggs (room temperature): Crucial for creating the airy texture that defines choux pastry.
- Mango puree: Brings bright, tropical sweetness to the pastry cream, making it truly special.
- Egg yolks: Provide richness and help thicken the pastry cream for that velvety mouthfeel.
- Cornstarch: Ensures the filling sets perfectly without becoming gelatinous.
- Pure vanilla extract: Adds a rounded, aromatic warmth that complements the mango.
- Powdered sugar: Lightly dusted on top for the finishing touch and subtle sweetness.
How to Make Mango Pastry Cream Puffs Recipe
Step 1: Prepare the Choux Pastry Dough
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper to prevent sticking and allow even baking. In a saucepan, combine water, whole milk, cubed butter, granulated sugar, and salt. Bring this mixture to a rolling boil over medium heat. Once boiling, add your flour all at once and stir vigorously with a wooden spoon. Keep stirring until the mixture forms a smooth ball and pulls away from the pan’s sides, which takes about 2 minutes. This step is key to achieving the perfect texture for light and airy pastry shells. Remove the pan from heat and let the dough cool for about 3 to 4 minutes—this prevents the eggs from cooking when added.
Step 2: Incorporate Eggs and Pipe Dough
Once cooled slightly, add the eggs one at a time, beating well after each addition to incorporate fully. Your mixture should become glossy, smooth, and slightly sticky by the end. Transfer this dough to a piping bag fitted with a large round tip. Pipe 12 mounds about 1.5 inches wide onto your parchment-lined baking sheet, spacing them well apart to allow room for puffing.
Step 3: Bake the Pastry Shells
Bake the puffs in the preheated oven at 400°F for 20 to 25 minutes, until they turn a beautiful golden brown and puff up fully. Resist opening the oven door during this time—it’s crucial for maintaining the rising process. After that, lower the oven temperature to 325°F, prick each puff with a skewer to release steam, and bake for another 5 minutes. This step dries out the centers so you get that perfect crisp shell. Once done, transfer to a wire rack to cool completely.
Step 4: Prepare Mango Pastry Cream Base
For the luscious mango pastry cream filling, heat whole milk together with the mango puree in a saucepan over medium heat until just simmering. While waiting, whisk egg yolks, granulated sugar, and cornstarch in a separate bowl until the mixture is pale and smooth. Slowly temper the yolks by pouring half of the hot mango-milk mix into them while whisking constantly to prevent lumps.
Step 5: Thicken the Pastry Cream
Pour the tempered yolk mixture back into the saucepan and cook over medium heat. Keep whisking vigorously until the cream thickens noticeably and bubbles, which takes about 2-3 minutes. Remove from heat and stir in unsalted butter and vanilla extract until smooth and glossy. Cover the surface directly with plastic wrap to prevent a skin from forming and chill for at least one hour to let it set and develop flavor.
Step 6: Assemble Cream Puffs
Once the puffs and cream are completely cooled, slice each puff in half horizontally. Fill a piping bag with the chilled mango pastry cream and generously pipe it onto the bottom halves. Replace the tops, giving one last dusting of powdered sugar for that picture-perfect look before serving your irresistible Mango Pastry Cream Puffs Recipe.
How to Serve Mango Pastry Cream Puffs Recipe
Garnishes
To elevate the presentation, lightly dust the tops with powdered sugar or place a small fresh mango slice on each puff. A few mint leaves can add a fresh burst of color that beautifully complements the tropical mango flavor. If you want to jazz it up even more, drizzle a bit of passion fruit syrup or a sprinkle of toasted coconut for added texture and aroma.
Side Dishes
These puffs shine perfectly on their own as a dessert or afternoon treat, but pairing them with a lightly brewed jasmine tea or a cup of freshly brewed coffee can balance the sweetness wonderfully. For a brunch spread, serve alongside fresh fruit salad or a citrusy sorbet to keep the tropical vibe alive and refreshing.
Creative Ways to Present
If you want to impress at your next gathering, try arranging the Mango Pastry Cream Puffs on a tiered cake stand with edible flowers for a charming look. You might also consider creating bite-sized versions by piping smaller dollops of dough and filling them with the mango cream for cocktail parties. For an elegant dessert plate, add a smear of mango coulis and a sprinkle of crushed pistachios around each puff.
Make Ahead and Storage
Storing Leftovers
You can store leftover assembled Mango Pastry Cream Puffs in an airtight container in the refrigerator for up to two days. Keep in mind that the pastry shells may soften slightly as they absorb moisture from the cream, so it’s best to enjoy them fresh or within this timeframe.
Freezing
If you want to freeze the puffs, bake the shells first and store them in a freezer-safe container after they have fully cooled. Freeze for up to one month. When ready to use, thaw at room temperature and fill with freshly made mango pastry cream. The cream itself is not suitable for freezing as it may separate upon thawing.
Reheating
To regain some of the crispness of the shells after refrigeration, place the empty pastry shells on a baking sheet and warm them in a 300°F oven for 5 to 7 minutes. Avoid reheating the filled puffs, as the cream may curdle or lose its texture.
FAQs
Can I use canned mango puree for this recipe?
Yes! Just make sure the mango puree is unsweetened and high quality for the best flavor. Fresh pureed mango also works wonderfully and adds an extra natural sweetness.
Can I substitute the whole milk with a dairy alternative?
Absolutely. You can use almond milk, oat milk, or coconut milk depending on your preference. Keep in mind that each alternative may subtly affect the taste and texture of the pastry cream.
Is it possible to make the dough without a piping bag?
Yes, you can use two spoons to dollop the dough onto the baking sheet, but the shape may be a bit irregular. A piping bag helps ensure uniform size and shape which makes baking more consistent.
How long will the pastry cream keep in the fridge?
The mango pastry cream will stay fresh in the refrigerator for about 2 to 3 days. Always store it in an airtight container to prevent it from absorbing other flavors.
Can I make these pastry puffs gluten-free?
Traditional choux pastry relies on all-purpose flour for structure, so gluten-free versions require specially formulated flour blends and adjustments. It’s doable but might take some experimentation to get the same airy texture.
Final Thoughts
This Mango Pastry Cream Puffs Recipe is a delightful fusion of classic French technique with a fruity tropical twist, perfect for any occasion when you want to wow your taste buds and your guests. Light, creamy, and bursting with mango goodness, these puffs are sure to become a beloved staple in your dessert rotation. Don’t be intimidated by the steps—once you nail this recipe, you’ll marvel at how easy and rewarding it is. Give it a try and share the joy of homemade pastry perfection!
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Mango Pastry Cream Puffs Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these Mango Pastry Cream Puffs featuring light and airy choux pastry shells filled with a luscious mango-flavored pastry cream. Perfectly golden and tender, these cream puffs combine the rich flavors of fresh mango puree and vanilla custard for a refreshing twist on a classic dessert.
Ingredients
Choux Pastry Dough
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
Mango Pastry Cream
- 2/3 cup mango puree
- 1 cup whole milk
- 1/3 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Finishing
- Powdered sugar for dusting
Instructions
- Prepare the Choux Pastry Dough: In a saucepan, combine the water, whole milk, cubed butter, granulated sugar, and salt. Bring the mixture to a boil over medium heat. Once boiling, add all the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides, about 2 minutes. Remove from heat and let cool for 3-4 minutes.
- Incorporate Eggs and Pipe Dough: Beat the four eggs into the cooled dough one at a time, ensuring each is fully mixed in before adding the next. The dough should become glossy and smooth. Transfer the dough to a piping bag fitted with a large round tip. Pipe twelve mounds about 1.5 inches wide onto a parchment-lined baking sheet, spacing them apart.
- Bake the Pastry Shells: Preheat the oven to 400°F. Bake the piped dough for 20-25 minutes until golden brown and puffed, making sure not to open the oven door during baking. Then reduce the oven temperature to 325°F, prick each puff with a skewer to release steam, and bake for an additional 5 minutes to dry out the centers. Cool the pastry shells completely on a wire rack.
- Prepare Mango Pastry Cream Base: In a saucepan, heat the whole milk and mango puree over medium heat until just simmering. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until pale and smooth. Slowly pour half of the hot milk and mango mixture into the egg yolk mixture while whisking constantly to temper the eggs.
- Thicken the Pastry Cream: Return the tempered mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens and bubbles, about 2-3 minutes. Remove from heat and stir in the unsalted butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and chill for at least one hour until set and cold.
- Assemble Cream Puffs: Once the pastry shells and pastry cream are cooled, carefully cut each puff in half horizontally. Fill a piping bag with the chilled mango pastry cream and pipe a generous amount onto the bottom half of each puff. Replace the tops and dust each cream puff with powdered sugar before serving.
Notes
- Use room temperature eggs to ensure better incorporation into the dough.
- Do not open the oven door during the initial baking phase to prevent the puffs from collapsing.
- The skewer prick allows steam to escape preventing soggy centers.
- Pressing plastic wrap directly onto pastry cream prevents a skin from forming.
- Chilling the pastry cream thoroughly helps it set for easy piping.
- Use fresh ripe mangoes to make your own mango puree for the best flavor.
