Crispy, creamy, and delicately fruity, this mango mille-feuille is a sunny twist on a timeless French pastry. Layers of flaky puff pastry meet a smooth vanilla cream and fresh, juicy mangoes, creating a dessert that feels both refined and refreshingly light. Perfect for summer gatherings or as a show-stopping dessert with a tropical touch, this recipe brings a hint of sunshine to a true Parisian classic.

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Mango Mille-Feuille Recipe

Ingredients (serves 4–6)

For the puff pastry

• 1 sheet of all-butter puff pastry
• Icing sugar (for caramelizing the pastry)

For the vanilla cream

• 250 ml (1 cup) whole milk
• 2 egg yolks
• 50 g (1/4 cup) granulated sugar
• 20 g (2 tbsp) cornstarch
• 1 vanilla bean (or 1 tsp vanilla extract)
• 100 ml (scant 1/2 cup) cold whipping cream

For the mango filling

• 2 ripe mangoes
• Juice of 1/2 lime (optional, for freshness)

For decoration (optional)

• Fresh mint leaves
• Extra mango slices
• A light dusting of icing sugar

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Instructions

1. Prepare the puff pastry

Preheat the oven to 180°C (350°F).
Roll out the puff pastry slightly and cut it into rectangles of equal size. Place them on a baking tray lined with parchment paper, prick them with a fork, and cover with another sheet of parchment and a second baking tray to keep them flat.

Bake for 20–25 minutes until golden and crisp. Remove the top tray, sprinkle lightly with icing sugar, and return to the oven for 5 minutes to caramelize. Let cool completely.

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2. Make the vanilla cream

Heat the milk with the split vanilla bean (or vanilla extract) until just simmering.
In a bowl, whisk the egg yolks with sugar until pale, then add the cornstarch.

Pour the hot milk over the mixture, whisking constantly. Return everything to the saucepan and cook over medium heat, stirring, until thickened. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.

Whip the cold cream until soft peaks form, then gently fold it into the cooled pastry cream to obtain a light, silky texture.

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3. Prepare the mangoes

Peel the mangoes and cut the flesh into thin slices or small cubes. Toss gently with lime juice if using.

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4. Assemble the mille-feuille

Place one layer of puff pastry on a plate. Spread a generous layer of vanilla cream, then add mango pieces.
Cover with a second layer of pastry, add more cream and mango, and finish with a final layer of puff pastry.

Dust lightly with icing sugar and decorate with mango slices or mint leaves.

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