Name: Mango Napoleon with Sweet Curry Cream
Prep time: 30 s
Cook time: 12 s
Total time: 72 s
Yield: 8
Ingredients: 1 sheet or 1/2 package (17.3 ounces) frozen puff pastry sheetsthawed; 1 package (1/4 ounce) unflavored gelatin; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milkdivided; 2 mangoespeeled and thinly sliced (about 2 cups)divided*; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1/8 teaspoon curry powder; Powdered sugar (optional)

INGREDIENTS

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1 sheet or 1/2 package (17.3 ounces) frozen puff pastry sheets, thawed
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1 package (1/4 ounce) unflavored gelatin
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, divided
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2 mangoes, peeled and thinly sliced (about 2 cups), divided*
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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1/8 teaspoon curry powder
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Powdered sugar (optional)

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 400° F.

Step 2

Cut puff pastry sheet into three strips along fold marks. Cut each strip into 4 rectangles. Place 1-inch apart on ungreased baking sheet.

Step 3

Bake for 12 minutes until golden brown. Remove to wire racks to cool. Split each rectangle into 2 layers, making 24 pastries.

Step 4

Sprinkle gelatin over 3/4 cup evaporated milk in small saucepan; let stand 1 minute. Stir with wire whisk over low heat for 5 minutes or until gelatin is completely dissolved. Stir in 3/4 cup mango slices, sugar, vanilla extract and curry powder. Pour into blender; cover. Blend for 5 seconds or until smooth. Pour into small bowl; place in freezer for 15 to 20 minutes or until thickened but not set.

Step 5

Pour remaining evaporated milk into medium mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. Beat on high speed for 3 minutes or until light and frothy. Stir mango gelatin and add to whipped milk. Continue beating for 1 minute or until mixture is thick and fluffy. Makes 3 cups.

Step 6

To assemble: Place one pastry rectangle on dessert plate. Spoon 2 tablespoons cream on pastry; top with a few mango slices and another pastry. Spoon another 2 tablespoons cream onto second pastry; top with a few mango slices and third pastry. Repeat with remaining pastries, cream and mango slices. Dust each with powdered sugar, if desired. Serve immediately along with extra cream.