Tropical Mango Passion Fruit Danish Pastry Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the danishes warm, within an hour of baking. The pastry is crispiest right out of the oven, and the filling is creamy and soft.

If making ahead, reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness. The glaze can be applied just before serving to keep it glossy.

When slicing the mango, use a very sharp knife and slice lengthwise along the flat side of the cheek. To make a fan, keep the slices attached at one end and gently press down to fan them out.

If the mango is too ripe, it may be difficult to slice thinly; choose a slightly firmer fruit for clean slices.

Variations

• Berry Danish: Replace the mango and passion fruit with a mix of fresh berries, such as raspberries, blueberries, and sliced strawberries. Use a berry glaze or a simple confectioners' sugar glaze. Omit the coconut white chocolate or use dark chocolate curls.
• Pineapple Coconut Danish: Use fresh pineapple slices instead of mango, and add a spoonful of crushed pineapple to the filling. Swap the passion fruit pulp for pineapple juice in the glaze. Top with toasted coconut and macadamia nuts for extra crunch.
• Citrus Delight: Use orange or grapefruit segments instead of mango, and substitute the passion fruit pulp with fresh orange juice and zest. Add a little orange zest to the cream cheese filling. Use white chocolate or leave it out for a less sweet version.
• Chocolate Hazelnut Danish: Spread a layer of chocolate hazelnut spread on the pastry before adding the cream cheese filling. Use sliced bananas or pears instead of mango, and top with a drizzle of melted chocolate and chopped hazelnuts. Omit the 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 (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze unbaked assembled danishes (without glaze) on a baking sheet until solid, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat baked danishes in a 350°F (175°C) oven for 5-7 minutes until warm and crisp. Avoid microwaving, as it will make the pastry soggy.

Store any leftover danishes in an airtight container in the refrigerator for up to 2 days. The pastry may lose some crispness, but the flavor will remain. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until warmed through and the pastry is crisp again.

The components can be prepared ahead: the cream cheese filling can be made up to 2 days in advance and kept refrigerated; the mango fans can be sliced and stored in an airtight container for a few hours; the passion fruit glaze can be made and kept at room temperature.

Assemble and bake just before serving for the best texture.

Serving ideas

Serve the danishes warm as a dessert or a special brunch centerpiece. They pair beautifully with a cup of coffee or tea, and a scoop of vanilla ice cream or a dollop of whipped cream would be a lovely addition. The tropical flavors also complement a light, fruity cocktail or a glass of sparkling wine.

For a more elegant presentation, dust the plate with a little confectioners' sugar and add a few fresh berries or a sprig of mint.

The danishes are best enjoyed fresh, but they can also be served at room temperature for a picnic or buffet. Each serving is generous enough to satisfy a sweet tooth without being overly heavy.

Frequently asked questions

Recipe card

Tropical Mango Passion Fruit Danish Pastry

Prep 20 minCook 18 minTotal 38 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 fruits)
• 4 oz coconut white chocolate, grated into curls
• 8 oz cream cheese, softened
• 1/4 cup coconut cream
• 1/2 cup confectioners' sugar
• 1 large egg, beaten (for egg wash)
• 1/4 cup passion fruit glaze
• 1/2 cup toasted coconut flakes

Instructions

1. Slice the mango cheeks into thin fans by cutting each cheek lengthwise into thin slices, keeping the slices attached at one end. Scoop the passion fruit pulp from the fruits and set aside. Grate the coconut white chocolate on the large holes of a box grater to create curls.
2. In a mixing bowl, beat the softened cream cheese with the coconut cream and confectioners' sugar until smooth and fluffy. The mixture should be spreadable but not runny.
3. Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry slightly and cut it into 8 rectangles. Place them on a parchment-lined baking sheet. Pipe or spoon the coconut cream cheese filling into the center of each rectangle, leaving a border. Arrange the mango fans on top of the filling, then spoon passion fruit pulp over the mango.
4. Brush the exposed pastry borders with the beaten egg. Bake for 15-18 minutes, until the pastry is golden brown and puffed. The filling should be set and the mango slightly softened.
5. Remove the danishes from the oven and let them cool for a few minutes. Drizzle the passion fruit glaze over the top, then scatter the toasted coconut flakes and the grated coconut white chocolate curls over the glaze.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

24 g

Fiber

2 g

Sugar

28 g

Sodium

180 mg

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