This mango cream cheese pastries recipe fills flaky puff pastry squares with a sweetened cream cheese filling and diced fresh mango, folded and baked until golden and puffed. This easy tropical pastry recipe takes about 40 minutes and puts two of this year’s biggest trending ingredients, cream cheese and mango, together in one genuinely delicious, fruit-forward treat that works for breakfast, brunch, or dessert.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Category: Dessert, pastry
Why You’ll Love This Mango Cream Cheese Pastries
- This mango cream cheese pastries recipe combines two of the year’s most popular trending flavors in one bite.
- Store-bought puff pastry keeps the process approachable, even for beginner bakers.
- The tangy cream cheese balances the mango’s natural tropical sweetness.
- Great for breakfast, brunch spreads, or an easy afternoon treat with coffee.
Ingredients You’ll Need
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 3 tbsp sugar
- 1/2 cup diced fresh mango
- 1 egg, beaten, for egg wash
- Powdered sugar, for dusting
How to Make Mango Cream Cheese Pastries
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the puff pastry into squares.
- Beat the cream cheese with sugar until smooth.
- Place a spoonful of the cream cheese mixture and diced mango in the center of each square.
- Fold the corners toward the center, or fold in half to seal, pinching the edges closed.
- Brush with egg wash.
- Bake for 18 to 20 minutes, until golden and puffed.
- Dust with powdered sugar before serving.
Tips for the Best Mango Cream Cheese Pastries
- Keep the puff pastry cold until you’re ready to fill it for this mango cream cheese pastries recipe, so it rises properly in the oven.
- Use ripe, but firm, mango so it holds its shape inside the pastry rather than turning mushy.
- Seal the edges firmly with a fork so the filling doesn’t leak out during baking.
- Let the pastries cool slightly before dusting with powdered sugar, so it doesn’t melt.
Variations to Try
- Add a spoonful of mango puree along with the diced mango for extra flavor throughout.
- Use a dairy-free cream cheese alternative for a lactose-free version.
- Swap mango for peach or pineapple if that’s what’s in season.
How to Store It
Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Frequently Asked Questions
Can I make mango cream cheese pastries ahead of time?
Yes, you can assemble them unbaked and refrigerate for a few hours, then bake fresh when ready to serve.
Can I use frozen mango instead of fresh?
Fresh mango is recommended, since frozen mango releases extra moisture that can make the pastry soggy — if using frozen, thaw and pat it dry first.
Can I use crescent roll dough instead of puff pastry?
Puff pastry gives the best flaky, layered texture, but crescent roll dough can work as a quicker substitute in a pinch.
Is there a dairy-free version of this recipe?
Yes, substitute a dairy-free cream cheese alternative, which is increasingly common in stores as more people seek dairy-free trending desserts.
Mango Cream Cheese Pastries
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Step 2: Cut the puff pastry into squares.
- Step 3: Beat cream cheese with sugar until smooth.
- Step 4: Fill each square with cream cheese mixture and diced mango.
- Tip: Don't overfill, or the pastry may not seal properly.
- Step 5: Fold and seal, pinching the edges.
- Step 6: Brush with egg wash.
- Step 7: Bake for 18 to 20 minutes, until golden and puffed.
- Step 8: Dust with powdered sugar before serving.