Mango Pocket

For the mango pockets, cut the puff pastry rectangle in half to make two squares. Remove the mango flesh from the peel and stone and dice finely.

Sauté the onion in the melted butter until soft. Add the mango cubes and a little water and cook on low heat for a few minutes until the liquid has evaporated.

Season with salt, pepper and sugar and let cool a bit. Place the mango filling in the center of the puff pastry squares, fold the corners of the squares over the filling and press down a bit.

Bake the mango pockets in the oven heated to 200 °C for about 20 minutes until the puff pastry is golden brown.

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