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Fresh Mango Mille Feuille (French Napoleon Pastry)

Jayanthy Asokan
120 minutes
Prep Time
15 minutes
Cook Time
5 People
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ABOUT Fresh Mango Mille Feuille (French Napoleon Pastry) RECIPE

It's a quiet interesting and delectable recipe which can be easily adapted to individuals choice.Here I've made a pastry filling with fresh mango pulp to the whipping cream and icing sugar . Regular puff pastry base is made with all purpose flour,butter,salt and freezing cold water.Fresh chopped Mangoes are used for garnishing.This is a quiet interesting dessert with all elements of crunchiness,creamy with fresh chunkiness of Mango fruit.Must try by all.

Recipe Tags

  • Egg-free
  • Medium
  • Dinner Party
  • French
  • Whisking
  • Blending
  • Baking
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 5

  1. For puff pastry
  2. All purpose flour 2cups
  3. Salt 1 teaspoon
  4. Unsalted butter 400 grams
  5. Unsalted butter 50 grams to spread
  6. Cold water (freezing) 1 cup
  7. Granulated sugar 3teaspoon
  8. For fresh Mango cream filling
  9. Ripe sweet mangoes 2
  10. Whipping cream 300 ml
  11. Icing sugar 4 teaspoon
  13. Chopped mangoes 1 cup
  14. Icing sugar 2teaspoon.


  1. Combine all purpose flour ,salt and unsalted butter in a large bowl
  2. Pour freezing cold water into the bowl and continue blending
  3. Sprinkle flour on a flat surface and knead the dough for 7 to 10 minutes
  4. Transfer the dough into the same bowl and cover with a cling film.
  5. Refrigerate the dough for 2 hours.
  6. Roll the dough into rectangle shape and slightly spread butter on it.
  7. Take individual section to roll.
  8. Fold the right side into the center and fold the left side to the center.It looks like a pocket.
  9. Repeat this process thrice which helps to form layers while baking.
  10. Now the puff pastry is ready for use.
  11. Cut the rectangle shape pastry into three pieces
  12. Prick the dough with fork so that it will not rise while baking.Sprinkle granulated sugar on top.
  13. Preheat oven to 220 degrees centigrade and bake it for 15 minutes or until it turns brown on top.
  14. For making fresh mango cream filling .
  15. Whip whipping cream with icing sugar till soft peaks.
  16. Scoop out mango pulp and blend it in a mixer
  17. Add the pulp to the whipped cream and whip till stiff peaks.
  18. Fresh mango cream filling is ready.
  19. Arrange a layer of puff pastry and fill the base with mango cream using a piping cone. Add some chopped fresh mangoes. Repeat for the second layer
  20. Finish it up with third layer and dust some icing sugar before serving.It can be refrigerated and serve before dinner.

Reviews (2)  

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Leena Taneja
Leena Taneja   Jul-19-2018


Maithili Iyer
Maithili Iyer   Jul-15-2018

Nice one.

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