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Mango Coconut Turnovers

A fun vegan breakfast recipe, you can use mango when you have the juicy sweet fruit on hand or substitute berries or finely chopped pears or apples. Make a double batch and freeze the extras to reheat in the oven when a vegan turnover craving arises.

A fun vegan breakfast recipe, you can use mango when you have the juicy sweet fruit on hand or substitute berries or finely chopped pears or apples. Make a double batch and freeze the extras to reheat in the oven when a vegan turnover craving arises.
A fun vegan breakfast recipe, you can use mango when you have the juicy sweet fruit on hand or substitute berries or finely chopped pears or apples. Make a double batch and freeze the extras to reheat in the oven when a vegan turnover craving arises.

Mango Coconut Turnovers

Ingredients:

  • 1 sheet of vegan puff pastry, such as Pepperidge Farms

  • 2 cups finely chopped mango

  • 1/2 cup shredded unsweetened coconut flakes

  • 3 tablespoons brown sugar

  • 1 tablespoon all purpose flour

  • 1 teaspoon almond extract

  • Coconut milk

  • Coarse sugar


Directions:

  1. Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.

  2. In a large bowl, combine mango, coconut sugar, flour, and almond extract and mix well.

  3. Roll pastry sheet on a floured surface into a 12x12-inch square. Cut into 8 equal squares.

  4. Strain mango mixture so it is not too juicy. Place 1/8 of the filling in the middle of each square. Fold each square into a triangle and seal edges with a fork.

  5. Place turnovers on baking sheet and brush with coconut milk. Sprinkle with coarse sugar.

  6. Vent turnovers by cutting two slits in the top of each turnover.

  7. Bake for 20 to 25 mins or until golden brown.


More vegan breakfast recipes!
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