Tropical Mango Danish with Passion Fruit and Coconut Tips, FAQ & printable recipe

Tips for success

For the flakiest pastry, keep the puff pastry cold until the moment it goes into the oven. If the pastry becomes too soft, chill the assembled danishes for 15 minutes before baking.

This helps the butter layers stay distinct and creates a lighter, airier crumb. Also, score the border lightly—cutting too deep can cause the pastry to separate.

The passion fruit glaze can be made by heating passion fruit pulp with a little sugar or honey until slightly thickened. If you prefer a less sweet danish, use less glaze or skip the white chocolate curls.

The toasted coconut adds a pleasant crunch; toast it in a dry skillet over medium heat for a few minutes until golden, watching closely so it doesn't burn.

Variations

• Berry Coconut Danish: Replace the mango with fresh blueberries or raspberries. Use the same coconut cream cheese filling, and top with a berry glaze instead of passion fruit. The tartness of the berries pairs nicely with the coconut.
• Pineapple Danish: Substitute the mango with thinly sliced fresh pineapple. Add a spoonful of crushed pineapple to the filling for extra moisture. Use a pineapple glaze or a simple powdered sugar icing.
• Citrus Danish: Use orange or grapefruit segments instead of mango. Add a teaspoon of orange zest to the cream cheese filling. Drizzle with a citrus glaze and top with toasted coconut.
• Chocolate Coconut Danish: Spread a thin layer of chocolate ganache over the pastry before adding the cream cheese filling. Top with mango and passion fruit as usual, and drizzle with chocolate instead of passion fruit glaze.

Storage and make-ahead

Fridge

Store leftover danishes in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes.

Freezer

Baked danishes can be frozen without the glaze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the oven.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes until warm and crisp. Add fresh glaze after reheating.

Store leftover danishes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5 to 7 minutes until warm and crisp.

The glaze may soften the pastry slightly, so for the best texture, reheat without the glaze and add fresh glaze after reheating.

The components can be prepared a day in advance: slice the mango, scoop the passion fruit pulp, grate the white chocolate, and make the cream cheese filling.

Store each separately in the refrigerator. Assemble and bake the danishes the next day. The filling should be brought to room temperature before piping.

Serving ideas

Serve the danishes warm, right after glazing, so the pastry is crisp and the filling is creamy. They are excellent with a cup of coffee or tea. For brunch, arrange them on a platter with fresh fruit and a pitcher of tropical juice. The contrast of warm pastry and cool, tangy fruit is delightful.

These danishes also work well as a dessert—serve them with a scoop of coconut or vanilla ice cream. The glaze can be drizzled generously for extra sweetness. If serving later, reheat them briefly to restore the flaky texture. The danishes are best enjoyed the same day they are baked.

Frequently asked questions

Recipe card

Tropical Mango Danish with Passion Fruit and Coconut

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 8 oz cream cheese, softened
• 1/4 cup coconut cream
• 3 tbsp granulated sugar
• 2 oz coconut white chocolate, grated
• 2 ripe mangoes, sliced into thin fans
• 3 passion fruits, pulp and seeds
• 1 egg, beaten with 1 tbsp water
• 1/4 cup passion fruit glaze
• 1/4 cup toasted coconut flakes

Instructions

1. Slice the mango cheeks into thin fans by cutting each cheek into thin slices and gently pressing to fan them out. Scoop the passion fruit pulp and seeds into a small bowl. Grate the coconut white chocolate on a box grater into a pile of curls.
2. In a mixing bowl, beat the softened cream cheese with the coconut cream and sugar until smooth and fluffy. The filling should be spreadable but hold its shape.
3. Roll out the puff pastry sheet on a lightly floured surface to smooth the creases. Cut it into 8 equal rectangles. Place them on a parchment-lined baking sheet. Score a border about 1/2 inch from the edges, being careful not to cut all the way through.
4. Pipe or spoon the coconut cream cheese filling into the center of each pastry rectangle, staying inside the scored border. Shingle the fanned mango slices on top of the filling. Spoon the passion fruit pulp and seeds over the mango.
5. Brush the exposed pastry borders with the egg wash. This will give the danish a golden, shiny finish as it bakes.
6. Preheat the oven to 400°F (200°C). Bake the danishes for 20 to 25 minutes, until the pastry is puffed and deep golden brown and the filling is set. The internal temperature of the egg wash should reach 160°F (71°C) to ensure the egg is fully cooked.
7. Remove the danishes from the oven and let them cool for a few minutes on the baking sheet. Drizzle the passion fruit glaze over the tops, then scatter the toasted coconut flakes and the grated coconut white chocolate curls over the glaze.
8. Lift a warm flaky portion onto a plate and serve immediately. The danish is best enjoyed fresh, with the pastry crisp and the filling creamy.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

7 g

Carbohydrates

45 g

Fat

24 g

Fiber

3 g

Sugar

22 g

Automatic estimate from the ingredient list, not laboratory-verified.