Easy-to-make decadent mango cream cheese puff recipe.

Thanks to Alice and her adorable daughter, Mimi from Sweet Savoury Life, I was inspired to whip up this dessert.

Instead of strawberries and blueberries which are really expensive here, I used mangoes instead. This was one of the easiest desserts I’ve ever made and it tasted soooo good. As long as you know how to operate a hand mixer, use an oven and spread a bread, you’re pretty much set.

# – Mango cream cheese puff.

Best thing of all, you only need 4 ingredients, and they’re all easily available from the average supermarket in Malaysia!

The ingredients:

  • 4 slices of puff pastry squares
  • 2 mangoes, peeled and sliced
  • 140 grams of cream cheese, leave to soften in room temperature
  • 2 tablespoons of icing sugar

# – First, lay out the puff pastry squares on a baking tray. As you can see, I folded the corners in hoping they would puff up in a nice cradle sort of shape but they didn’t…so don’t bother haha.

# – Stick them in a pre-heated oven at 160 degrees celcius for 25 minutes. Oh lard, I am aware I need to clean my oven :P

# – In the meantime, add two tablespoons of icing sugar to the cream cheese in a mixing bowl.

# – With a hand mixer, beat till sugar and cheese are completely combined. Set aside.

# – Eject both beaters off from the handle, then bring then to your living room. Sit down, turn on television and lick the beaters clean. Enjoy yourself. Hide the scale.

# – Now slice the mangoes into desired shapes. Leave to chill in the fridge.

# – When the puff pastries are done, leave them out to cool for about 15 minutes.

# – You may use a really girly, lacey food cover to deter the flies.

# – After they’ve cooled down, press the middle of the puff down. Your fingers will be covered in crumbs but that’s okay.

# – Spread the sweetened cream cheese all over the pastry.

# – Then lay sliced mangoes over the top. Mango cream cheese puff, DONE!

# – Bite into it. Hear the angels sing.

If you’re a fan of cream cheese frosting, you would understand why I love this dish so much. Crispy puff pastry with slightly tart, slightly sweet creaminess and juicy sweet mangoes…..a breathtaking combination.

The BF said it was terrible, so terrible in fact he refused to let me have a tiny bite off his pastry, for “my own good”. Took me for a fool? Men!

Ham & gherkin puff with mustard and blue cheese recipe.

I’ve been refraining from making anything that involves puff pastry because frozen puff pastry are quite expensive in Malaysia, mainly cause they’re imported. I know, I should attempt to make my own puff pastry but I’m really bad with pastry :P

# – Ham & gherkin puff with mustard and blue cheese.

Recently I discovered these locally made puff pasty for about 1/4 of the price of imported frozen puff pastry so of course, I got some to try out.

# – RM5.50 for 10 pieces of puff pastry squares. CHEAP!

I didn’t have very high expectations cause they’re so cheap, but hey….never try, never know. Anyway, I was going to make some sandwiches for lunch but realised I had run out of bread so I decided to make savoury puffs instead!

The ingredients:

  • 6 slices of puff pasty squares
  • 3 slices of ham, cut in half
  • 3 medium size gherkins, sliced
  • A handful of peas, boiled and drained
  • 2 tablespoons of blue cheese (can substitute with cream cheese or other soft cheese)
  • 2 tablespoon of yellow mustard

# – First, roll the pastry out gently to thin it out a bit as well as to get the right size.

# – Lay a slice of ham and then some sliced gherkins over half of the pastry.

# – Then some peas.

# – And a dollop of blue cheese. Hrmmm…

# – Finish off with a squeeze of mustard.

# – Fold the pastry over to the other side and press down the edges with a fork to form a triangle. If the pastry got too soft to handle, just stick it in the fridge to firm up for a couple of minutes, it will make handling puff pastry so much easier.

# – With a fork, poke all over the surface of the triangles.

# – Chill in the fridge for about 5 minutes.

# – Then, stick in the oven at 210 degrees celcius for 13 minutes.

# – Ham & gherkin puff with mustard and blue cheese, DONE!

# – Crispy, buttery with porky, mustardy and cheesy stinking goodness.

This was surprisingly easy to make and fast. It’s a good change from the average ham and gherkin sandwiches as well. A bit naughty but of so delicious!

These frozen puff pastry, they’re so useful as well! I can think of a dozen other things to do with them, both sweet and savoury.

That said, I’m going to attempt to make puff pastries FROM SCRATCH, I promise.