Mango Spring Rolls
Recipe: #16145
November 27, 2014
Categories: Desserts, Snacks, Almond, Mango, Brunch, Mothers Day, Oven Bake, Vegetarian, Butter/Margarine, Kosher Dairy, more
"From Australian Ready Steady Cook chef Warren Turnbull. TIP 1 - you can make ahead and assemble spring rolls several hour ahead and keep covered in the fridge and cook just before serving. TIP 2 - try using fresh peaches or plumbs instead of mango and you can use puff pastry instead of filo (just one layer only though). You will get 4 rolls which could do 2 to 4 persons for a snack or dessert."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (112.5 g)
- Calories 264.8
- Total Fat - 16 g
- Saturated Fat - 7.3 g
- Cholesterol - 27.9 mg
- Sodium - 207.7 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 1.9 g
- Sugars - 15.5 g
- Protein - 5.7 g
- Calcium - 61.4 mg
- Iron - 1 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200C (180C fan forced).
Step 2
Line a baking tray with baking paper.
Step 3
Stack pastry sheets on a flat surface and brush between sheets with some of the melted butter and then cut pastry stack into 4 rectangles.
Step 4
For each roll, place a quarter of the mango at the centre of pastry rectangle and fold pastry to enclose mango and form a parcel and place seam side down on the prepared baking tray and brush tops with remaining butter and bake rolls for 12 to 15 minutes or until golden.
Step 5
Combine yogurt, honey and nuts in a small bowl .
Step 6
Dust spring rolls with icing sugar and serve with yogurt mixture.
Tips
No special items needed.
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