Tropical Mango Coconut Puffs Recipe

Get ready to sweep your taste buds away on a blissful island getaway with these Tropical Mango Coconut Puffs. These little pastries are the ultimate expression of sunshine: flaky, golden pastry shells cradle a luscious mango cream, billowy coconut whip, and a generous sprinkling of toasted coconut. Every bite delivers a delightful contrast of creamy, tangy, and buttery flavors — you’ll instantly understand why these puffs are a true celebration of the tropics!

Ingredients You’ll Need

Making Tropical Mango Coconut Puffs is refreshingly straightforward, yet each ingredient plays a starring role. From the buttery puff pastry to sun-kissed mango and velvety coconut cream, every element harmonizes for a treat that’s both vibrant and crave-worthy!

• Puff pastry sheet: The foundation of your puffs, creating that irresistible flaky, melt-in-your-mouth base. Don’t forget to thaw before using.
• Egg (for wash): Gives the pastry a shiny, golden finish and helps ensure that perfect bakery-style puff.
• Ripe mango purée: The heart of the mango cream; make sure your mango is super-ripe for the boldest tropical flavor.
• Caster sugar: Quickly dissolves into the mango purée for a silky-smooth cream with just the right touch of sweetness.
• Lime juice: Adds brightness and zing to enhance the mango’s natural tang and balance the richness.
• Egg yolks: Essential for thickening the mango cream into a custardy dream.
• Butter: Swirled in just at the end for ultimate creaminess and a silky finish.
• Whipping cream: This is the base of the coconut whip — always start with it cold for best results!
• Icing sugar: Dissolves easily into the cream, keeping the whip smooth and sweet without any graininess.
• Coconut cream: Adds a luxurious, tropical coconut flavor and a hint of natural sweetness to the whipped topping.
• Toasted shredded coconut: The essential finishing touch, adding crunch, flavor, and a beautiful hint of golden color.

How to Make Tropical Mango Coconut Puffs

Step 1: Bake the Pastry Shells

Begin by preheating your oven to 400°F (200°C). Cut your thawed puff pastry sheet into rounds or squares — whichever shape feels fun! Brush each piece with the whisked egg for that signature golden shine. Space them out well on a lined baking sheet, as they’ll puff up dramatically. Bake for 15 to 17 minutes, or until beautifully golden and risen. Let them cool completely before moving on; patience pays off here.

Step 2: Prepare the Mango Cream

While the pastries are cooling, it’s time to whip up the star of this dessert: the mango cream. In a saucepan, gently combine the mango purée, caster sugar, lime juice, and egg yolks, stirring constantly over low heat. The mixture should thicken to a spoon-coating texture — a little patience ensures a luscious, custardy result without scrambling the eggs. Once thickened, remove from the heat and immediately whisk in the butter for that magical silkiness. Transfer to a bowl and chill thoroughly, so it sets up beautifully for layering.

Step 3: Make the Coconut Whip

This coconut whip is pillow-light and practically floats on air! Using a cold bowl and beaters (pop them in the freezer for 5 minutes first for best results), whip together the cold whipping cream, icing sugar, and coconut cream. Beat until soft peaks form, keeping a close eye so you don’t overwhip. The coconut notes will shine through, perfectly complementing the mango cream’s brightness.

Step 4: Assemble Your Mango Coconut Puffs

With all the components ready, let the fun begin! Carefully slice each pastry shell open – you can keep the halves attached at one edge like a little book, or fully separate for stacking. Spread or pipe a generous layer of chilled mango cream, then follow with a decadent cloud of coconut whip. Each puff should look irresistibly overfilled (no one will mind, trust me).

Step 5: Garnish for the Island Look

The finishing touch? A magical shower of toasted shredded coconut! It’s more than a garnish: the toasty flakes provide crunch and bring that unmistakable taste of the tropics right to your plate. Your Tropical Mango Coconut Puffs now look as dreamy as they taste.

How to Serve Tropical Mango Coconut Puffs

Garnishes

To make your Tropical Mango Coconut Puffs extra special, always finish with a hefty sprinkle of toasted coconut. A few wedges of fresh mango or even a mint sprig instantly add a pop of color and elegance. Edible flowers, like a pansy or marigold, would look gorgeous perched on top for dinner parties or summer luncheons!

Side Dishes

While these puffs are delightful on their own, they also shine alongside a refreshing fruit salad or a scoop of coconut sorbet. For a brunch spread, serve them with tropical iced tea or a citrusy mimosa to keep the island vibes flowing. Light and zippy accompaniments let the puffs’ creamy richness really stand out.

Creative Ways to Present

You can plate each puff individually, nestled in a pool of extra mango purée for a decorative touch. Or, arrange them in a tower on a tiered stand for a stunning centerpiece. For a playful twist, serve mini versions in shot glasses, layered up like tropical parfaits — perfect for parties or dessert buffets where you’d like guests to sample lots of treats.

Make Ahead and Storage

Storing Leftovers

If you have any remaining Tropical Mango Coconut Puffs (don’t be surprised if you don’t!), store them in an airtight container in the refrigerator. They’re best enjoyed within 24 hours, as the pastry will start to soften, but even then, the flavors will still shine vibrantly.

Freezing

For a longer shelf life, freeze the unfilled baked pastry shells. Once cooled, pop them in a freezer bag and store for up to one month. The mango cream and coconut whip are best made fresh, but you can freeze mango purée ahead for quick assembly later on.

Reheating

Bake frozen or chilled pastry shells at 350°F (175°C) for 3 to 5 minutes until crisp again. Let them cool before adding the mango cream and coconut whip. Never microwave assembled puffs, as the whipped topping will lose its lovely texture.

FAQs

Can I use canned mango instead of fresh?

Yes, you can use high-quality canned mango purée if fresh mangoes aren’t available — just be sure it’s unsweetened, or adjust the sugar in the recipe to taste. The key is starting with a purée that’s smooth and intensely flavorful.

Can I make these Tropical Mango Coconut Puffs gluten-free?

Absolutely! Swap in a gluten-free puff pastry sheet (they’re increasingly available in specialty grocers or online). The rest of the recipe is naturally gluten-free, so everyone can enjoy.

How far in advance can I assemble the puffs?

For best texture, assemble the puffs just before serving. However, you can prep all the components a day in advance and keep them separate, then quickly assemble right before you’re ready to wow your guests!

What if I can’t find coconut cream?

No worries! Chill a can of full-fat coconut milk overnight and scoop out the thick cream that rises to the top. It’s a great substitute and will infuse your whip with luscious coconut flavor.

Can I add extra flavors to the mango cream?

Go for it! A little passion fruit purée or even a sprinkle of ginger would blend wonderfully with the mango cream. Just don’t overpower the main ingredients — Tropical Mango Coconut Puffs really shine when mango and coconut are center stage!

Final Thoughts

If you’re craving a taste of vacation in every bite, Tropical Mango Coconut Puffs are just the thing to brighten any table. They’re so easy to whip up, yet they look and taste ultra-special. Give them a try, and watch them quickly become a new favorite in your dessert lineup!

Print