Mango Napoleon with Sweet Curry Cream

Mango Napoleon with Sweet Curry Cream
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  • Cooking Time
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  • 1 sheet or 1/2 pkg. (17.3 oz.) frozen puff pastry sheets, thawed
  • 1 pkg. (1/4 oz.) unflavord gelatin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
  • 2 mangoes, peeled and thinly sliced (about 2 cups), divided *
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon curry powder
  • Powdered sugar (optional)


PREHEAT oven to 400° F.

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

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

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.

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.

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.

* NOTE: 3 peaches peeled, pitted and thinly sliced (about 2 cups) can be substituted for the mangoes.

Nutritional Information

% Daily Value *

  • Total Fat 20g 30%
  • Saturated Fat 6g 29%
  • Cholesterol 15mg 5%
  • Sodium 240mg 10%
  • Carbohydrates 60g 20%
  • Dietary Fiber 5g 20%
  • Vitamin A 20%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 10%
  • Sugars 18g
  • Protein 8g

* Percentage Daily Values are based on a 2000 calorie diet.