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Mango Strudel

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.

Mango Strudel
Serves 8
Adapted from Heather Christo Cooks

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

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.