Puff pastry mango pockets

Ingredients for 1 servings:

• 1 mango(s)
• 1 cup crème fraîche
• 1 pack of puff pastry from the refrigerated section
• 1 bag of vanilla sugar
• 1 tbsp sugar
• 1 dash of cream
• e.g. powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Roll out the puff pastry and cut into 8 squares. Peel the mango and cut into small cubes. Sweeten 100-150g of crème fraîche, depending on the size of the puff pastry, with vanilla sugar and sugar or honey to taste. Stir a dash of sweet cream into the cream and spread it on the puff pastry squares. Then spread the finely chopped mango on the cream. Fold the puff pastry into a sack. You can also fold it like a windmill or a parcel. Preheat the oven to 200°C (top/bottom heat) and bake the parcels until golden brown, following the package instructions. The time may vary depending on the oven and filling. It’s best to keep an eye on it and, if necessary, reduce the temperature halfway through. Let the parcels cool and decorate with powdered sugar or icing, if desired.