Andrew Blake

Mango napoleon with lime custard and passionfruit sauce

Serves 4


3 egg yolks
55g cornflour (20g wet with water to form a paste)
400ml thickened cream
100ml milk
1 vanilla bean
2 limes, zest grated
2 ripe mangoes
250g puff pastry
600g castor sugar
100ml passionfruit juice
100ml orange juice


Whisk 100g sugar, egg yolks and 35g cornflour until thick and pale.

Bring cream, milk, vanilla bean, lime zest to the boil.

Pour cream mixture into egg yolk mixture and whisk.

Return the mixture to the saucepan and heat, stirring over a medium heat for 4 minutes (until the mixture has thickened).

Remove from heat and allow to cool.

To make the angel wings, pre-heat oven to 175 degrees C (350 degrees F).

Roll pastry out into a large square about 5mm thick.

Sprinkle with castor sugar and roll pastry into logs about 4cm thick.

Chill for about 15 minutes.

Remove the logs from the fridge and cut into 1cm thick discs.

Dust bench with castor sugar (not flour) to roll on.

Lay pastry discs on castor sugar and roll to form an oval shape about 4mm thick.

Place on a baking tray and bake for about 15 minutes or until golden brown.

Remove from oven and allow to cool.

For the passionfruit sauce, blend passionfruit pulp with orange juice and strain to remove seeds.

Place juice into a saucepan with 125g of the castor sugar.

Bring to the boil.

Whisk in 20g of cornflour to thicken.

Remove from heat and allow to cool.

Peel mangoes and cut 4 cheeks.

Slice each cheek 3 times lengthwise.

Place a teaspoon of lime custard onto 4 plates, lay an angel wing on each.

Then form layers of mango and lime custard.

Drizzle with passionfruit sauce and top it off with an angel wing on top.

Mango napoleon with lime custard and passionfruit sauce