Upside-Down Mango Puff Pastry (Eggless)
Golden puff pastry squares baked upside down over honey, cardamom, mawa, and ripe mango slices. Eggless wash, ready in about 30 minutes. Serve warm with chai or ice cream.
Ingredients
For the pastries
- 1 sheet puff pastry thawed according to package directions, cut into 6 equal pieces
- 1 large ripe mango peeled, thinly sliced
- 6 tablespoons mawa khoya; or ricotta cheese as a shortcut; crumbled
- 6 teaspoons honey plus extra for drizzling
- ½ teaspoon ground cardamom
- 2 tablespoons heavy cream or whole milk for eggless wash
Optional
- Pinch of saffron threads steeped in 1 teaspoon warm honey (kesar drizzle)
Instructions
Prep and assemble upside down
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pipe or spoon six thin lines of honey on the parchment, spaced evenly apart, about 2 inches long each.
- Lay mango slices on each line of honey, overlapping slightly to cover the stripe.
- Spoon 1 tablespoon crumbled mawa (or ricotta) over the mango on each mound.
- Sprinkle cardamom evenly over the mawa. Drizzle a little more honey on top if you like, or add kesar honey here.
- Drape one piece of puff pastry over each mound so the filling is fully covered. Gently stretch the dough if needed to seal the mango. Brush the tops with cream or milk.
- Bake 20 to 25 minutes until the pastry is puffed and deep golden brown and the mango underneath is tender.
- Cool on the sheet 5 minutes, then lift each square with a spatula. Serve warm.
Notes
Mawa vs ricotta: mawa tastes more authentically mithai-like; ricotta is milder and easier to find. Both work.
Vegan: use plant-based puff pastry if available, swap mawa for thick coconut yogurt or cashew cream, use maple syrup instead of honey, and brush with oat milk.
Fruit swaps: try peaches, nectarines, or strawberries in the same assembly.
Storage: refrigerate in an airtight container up to 2 days because of the dairy filling. Reheat at 350°F for 7 to 8 minutes, or air fry 3 to 4 minutes until crisp.
Pair with mango shrikhand and mango ice cream on a summer dessert board.
Do not skip covering the mango completely; exposed fruit steams instead of caramelizing.
Tried this recipe?Let us know how it was!