Save to Pinterest Transport yourself to a French patisserie with a tropical twist through these exquisite Mango Pastry Cream Puffs. These delicate choux pastry shells cradle a silky, sunshine-colored mango pastry cream that captures the essence of summer. The contrast between the crisp, airy pastry and the smooth, fruity filling creates a dessert experience that's both elegant and refreshingly unique.
Save to Pinterest These mango cream puffs bring together the technical prowess of French pastry with the carefree spirit of tropical fruits. The magic happens when you bite through the delicate pastry shell to discover the luscious mango cream within—a moment of pure dessert bliss that will transport you to sunny shores no matter the season.
- For the Choux Pastry: 1/2 cup (120 ml) water, 1/2 cup (120 ml) whole milk, 1/2 cup (115 g) unsalted butter (cubed), 1 tablespoon granulated sugar, 1/4 teaspoon fine salt, 1 cup (125 g) all-purpose flour, 4 large eggs (room temperature)
- For the Mango Pastry Cream: 2/3 cup (160 ml) mango puree (from fresh or canned ripe mangoes), 1 cup (240 ml) whole milk, 1/3 cup (65 g) granulated sugar, 3 large egg yolks, 3 tablespoons (24 g) cornstarch, 2 tablespoons (30 g) unsalted butter, 1 teaspoon pure vanilla extract
- For Assembly: Powdered sugar for dusting
- Prepare the Choux Pastry
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Add flour all at once and stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides (about 2 minutes). Remove from heat and let cool slightly (3–4 minutes), then beat in eggs one at a time, mixing well after each addition, until dough is glossy and smooth. Transfer dough to a piping bag fitted with a large round tip. Pipe 12 mounds (about 1.5 inches wide) onto the prepared baking sheet, spacing them apart. Bake for 20–25 minutes until golden brown and puffed. Do not open oven door during baking. Reduce oven temperature to 325°F (160°C), prick each puff with a skewer, and bake 5 more minutes to dry out centers. Cool completely on a wire rack.
- Prepare the Mango Pastry Cream
- In a saucepan, heat milk and mango puree over medium heat until just simmering. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour half the hot mango-milk mixture into the egg yolk mixture, whisking constantly to temper. Pour mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling (about 2–3 minutes). Remove from heat and stir in butter and vanilla until smooth. Transfer to a bowl, cover with plastic wrap (press directly onto surface), and chill until cold and set (at least 1 hour).
- Assemble the Cream Puffs
- Once puffs are cool and cream is set, cut each puff in half horizontally. Fill a piping bag with mango pastry cream and pipe a generous amount onto the bottom half of each puff. Replace tops and dust with powdered sugar before serving.
When making choux pastry, the key is in the details. Make sure to cook the flour mixture long enough to dry it out before adding eggs. Add eggs one at a time, ensuring each is fully incorporated before adding the next. For the mango cream, strain your puree if using fresh mangoes to ensure a silky-smooth texture. The cream should be thick enough to hold its shape when piped.
For a lighter filling, fold 1/2 cup whipped cream into the cooled mango pastry cream before filling the puffs. If mangoes aren't available, you can substitute with passion fruit or pineapple puree for a different tropical flavor profile. For a more indulgent version, drizzle the tops with white chocolate or add a layer of caramelized sugar for crunch.
Serve these mango cream puffs immediately for the best texture. They make an elegant dessert for afternoon tea, brunch gatherings, or as the sweet finale to a dinner party. For a beautiful presentation, arrange them on a tiered cake stand and garnish the serving plate with fresh mango slices and mint leaves. Pair with a glass of dessert wine or a cup of jasmine tea to complement the tropical flavors.
Save to Pinterest These Mango Pastry Cream Puffs represent the perfect marriage of classic French technique and tropical indulgence. The labor of love that goes into creating each component results in a dessert that's greater than the sum of its parts—light yet satisfying, sophisticated yet approachable. Whether you're an experienced baker or an adventurous novice, these golden puffs filled with sunshine-colored cream are sure to bring a moment of sweetness and joy to your table.
Common Recipe Questions
- → What is choux pastry?
Choux pastry is a light dough made from water, butter, flour, and eggs. It puffs up in the oven creating hollow shells perfect for fillings.
- → How do I prevent the puffs from deflating?
Do not open the oven door during baking. Also, pierce each puff after initial baking and bake again at a lower temp to dry out the centers.
- → Can I substitute mango with other fruits?
Yes, passion fruit or pineapple puree can be used to create different tropical flavor variations for the cream filling.
- → How long should the cream be chilled?
Chill the mango-infused cream for at least one hour so it firms up and is easier to pipe into the puffs.
- → What tools are recommended for assembly?
Use a piping bag with a round tip for filling, parchment paper for baking, and a wire rack to cool puffs evenly.