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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.

Mango Coconut Turnovers

Ingredients:

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  • 1 sheet of vegan puff pastry, such as Pepperidge Farms
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  • 2 cups finely chopped mango
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  • 1/2 cup shredded unsweetened coconut flakes
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  • 3 tablespoons brown sugar
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  • 1 tablespoon all purpose flour
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  • 1 teaspoon almond extract
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  • Coconut milk
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  • Coarse sugar

Directions:

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  1. Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
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  3. In a large bowl, combine mango, coconut sugar, flour, and almond extract and mix well.
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  5. Roll pastry sheet on a floured surface into a 12×12-inch square. Cut into 8 equal squares.
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  7. 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.
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  9. Place turnovers on baking sheet and brush with coconut milk. Sprinkle with coarse sugar.
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  11. Vent turnovers by cutting two slits in the top of each turnover.
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  13. Bake for 20 to 25 mins or until golden brown.

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