NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Mango Napoleon with Sweet Curry Cream

Mango Napoleon with Sweet Curry Cream
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 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.