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Mariel here. I must be insane. In addition to being about a million weeks pregnant, it’s also 95 degrees here in the northeast, so while most people are probably subsisting on cold deli sandwiches, gazpacho and tall glasses of something frosty, I decided to flip the oven on and bake a strudel for 30 minutes at 400 degrees. Awesome.
Well…the results were anyway.
I had a plethora of leftover phyllo dough after Monday’s Roasted Grape & Blue Cheese Bites and since I’m hesitant to throw out used Zip-Lock bags let alone actual food, tossing my surplus was out of the question. Inspired by an Apricot Strudel over at Heather Christo Cooks, I decided to fight the urge to sit in a tub full of ice and get down to the business of baking.
This is such a simple treat and with so much less sugar than your average dessert, I’d like to think it’s a little less sinful too…though that may be the heatstroke talking. If mangoes aren’t available where you are, try ripe peaches or apricots – almost any stone fruit will do. Stay cool kids.
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Mango Strudel
Serves 8
Adapted from Heather Christo Cooks
Ingredients:
½ stick butter, melted – stock
2 Champagne mangoes (they’re yellow, a bit smaller and slightly tarter than the red/green variety, though those also work) – $2.00
1 sleeve phyllo dough, thawed – $3.19
1 Tablespoon sugar, divided – stock
1 Tablespoon flour – stock
1/2 lemon juice – stock
1/2 teaspoon ground ginger – stock
Grand total assuming well-stocked kitchen: $5.19
Cost per serving: $0.65
Directions:
1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
2. In a small sauce pan, combine ½ Tablespoon of sugar with butter and melt over very low heat. Set aside.
3. Core the mangoes and slice into thin wedges. Place in a small bowl and gently toss with ½ Tablespoon of sugar, flour, lemon juice and ginger.
4. Place one sheet of phyllo down lengthwise on the parchment paper. Brush with melted butter/sugar.
5. Lay two sheets of phyllo dough in the opposite direction, overlapping. Brush them with butter/sugar.
6. Repeat until you have 8-10 layers of phyllo.
7. Arrange the mango wedges out on the phyllo in a tidy line. Roll the phyllo up so that it’s tucked into a strudel shape, as pictured. Tuck the ends under.
8. Brush the outside of the strudel with all of the remaining butter/sugar.
9. Bake for 25-30 minutes or until the pastry is golden and toasty. Dust with powdered sugar, if desired. Serve warm.
LOVE the idea of mago streusel… hang in there lady! That babe will be here soon!
You are the most awesome pregnant woman for baking at this stage of the game and in the heat no less. This strudel looks wonderful! Hang in there girl!
This is so pretty! I’m such a sucker for mango anything…yum! Also, because I have been MIA, I didn’t know you were pregnant..hooray and congratulations!
Phyllo just makes things easier doesn’t it? Mango struesel sounds devine! FYI, I wash my ziploc bags and reuse them…
So do I!! Wash and re-use, that is. It’s the practical and eco-concsious thing to do, right!?
Crazy what the pregnancy brain thinks is a good idea…but this WAS a good idea! I’ve only made apple strudel, but I need to expand my repertoire…your mango version looks wonderful 🙂
How beautiful 🙂 Very nicely presented. Mangoes are not in season here at the moment but when they are I will make this! With some thick custard. mmmm…
This looks beautiful! Love mangos