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

Tips for success

For the flakiest pastry, keep the puff pastry as cold as possible until it goes into the oven. If it warms up, return it to the refrigerator for 10 minutes before baking.

Use a sharp knife to cut the pastry—dull blades can press the layers together and hinder rising. When grating the chocolate, chill it first for cleaner curls. If the chocolate starts to melt, pop it back in the fridge for a few minutes.

The passion fruit glaze can be adjusted to your preferred sweetness: start with 2 tablespoons of confectioners' sugar per 1/4 cup of pulp, then add more if you like it sweeter. For an extra tropical touch, add a teaspoon of lime zest to the glaze.

Toasted coconut can be made ahead and stored in an airtight container for a week. If you have leftover mango, dice it and serve alongside the danishes for an extra burst of freshness.

Variations

• Berry Coconut Danish: Replace the mango and passion fruit with fresh berries—blueberries, raspberries, or sliced strawberries. Use the same coconut cream cheese filling and bake as directed. Drizzle with a simple berry glaze made from berry juice and confectioners' sugar.
• Pineapple Coconut Danish: Use thin slices of fresh pineapple instead of mango. Omit the passion fruit pulp and add a spoonful of crushed pineapple to the filling. Top with toasted coconut and a pineapple juice glaze.
• Chocolate Coconut Danish: Fold mini chocolate chips into the coconut cream cheese filling. Top with banana slices instead of mango and omit the passion fruit. Drizzle with a chocolate glaze made from melted chocolate and a little coconut cream.
• Savory Coconut Danish: For a savory twist, omit the sugar from the filling and add shredded chicken, lime zest, and a pinch of chili flakes. Top with mango and a drizzle of lime juice. Bake as directed and serve warm.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days in an airtight container. Reheat in a 350°F (175°C) oven for 5–7 minutes to re-crisp.

Freezer

Freeze unbaked assembled danishes on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat baked danishes in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, as it makes the pastry soggy.

Store leftover danishes in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to prevent condensation. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness. The glaze may become less glossy after refrigeration, but the flavors will remain vibrant.

The coconut cream cheese filling can be made up to 2 days ahead and refrigerated. The mango fans can be sliced and kept in the fridge for a few hours. The passion fruit glaze can be made a day ahead and stored covered.

Assemble the danishes just before baking for the best texture. You can also assemble the danishes, cover with plastic wrap, and refrigerate for up to 4 hours before baking—just add a few minutes to the baking time.

Serving ideas

Serve the danishes warm, ideally within 15 minutes of glazing, so the pastry is crisp and the glaze is slightly set. They pair beautifully with a cup of hot coffee or tea. For brunch, arrange them on a platter with fresh tropical fruit and a pitcher of mango juice. The contrast of warm pastry and cool fruit is delightful.

If serving at a party, cut each danish in half diagonally to show the beautiful layers and filling. You can also dust with a little confectioners' sugar for an elegant finish.

These danishes are best enjoyed the day they are made, but leftovers are still delicious at room temperature. For a special touch, add a dollop of coconut whipped cream on the side.

Frequently asked questions

Recipe card

Tropical Mango Passion Fruit Danish with Coconut Cream Cheese

Prep 30 minCook 20 minTotal 50 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 2 ripe mangoes, peeled and sliced into thin fans
• 1/2 cup passion fruit pulp (from about 4 passion fruits)
• 4 oz coconut white chocolate, grated into curls
• 8 oz cream cheese, softened
• 1/4 cup coconut cream
• 2 tbsp granulated sugar
• 1 egg, beaten with 1 tbsp water
• 1/4 cup passion fruit glaze (passion fruit pulp + confectioners' sugar)
• 1/2 cup toasted coconut flakes

Instructions

1. Slice the mango cheeks into thin fans by cutting lengthwise slices from the pit, then fanning them slightly. Scoop the passion fruit pulp from the fruits and set aside. Grate the coconut white chocolate on a box grater into a pile of curls.
2. In a bowl, beat the softened cream cheese with coconut cream and sugar until smooth and creamy. Fold in the grated coconut white chocolate curls, reserving a few for garnish.
3. In a small bowl, whisk the egg with 1 tablespoon of water until well combined. Set aside.
4. Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface and cut into 8 rectangles (about 4x5 inches each). Place on a parchment-lined baking sheet. Pipe or spoon a generous tablespoon of the coconut cream cheese filling into the center of each rectangle, leaving a border.
5. Shingle-fan the mango slices over the filling, overlapping them slightly. Spoon a teaspoon of passion fruit pulp over the mango. Brush the exposed pastry borders with the egg wash.
6. Bake in the preheated oven for 18–22 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 from the oven and let cool for 5 minutes. Drizzle the passion fruit glaze over the warm danishes and sprinkle with toasted coconut flakes. Serve warm.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g

Sugar

25 g

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