Another great recipe hack that I love to make, Mango Pop Tarts. The hack is, instead of making the Pie Crust from scratch, you just by it from the store. It convenient and saves you a lot of money.
My recipe is fun, simple and creative. I guaranteed, you would definitely make this over and over again. Top with Mango Buttercream Frosting, with diced of fresh mango, sprinkled with Tajín.
What type of filling is inside?
The filling I used is Tropical Mango Jam, made with mango, peaches and apricots. You can just used mangos or even buy your own mango jam.
What type of icing is on top?
The frosting I made is Mango Buttercream Frosting. I used my recipe for Vanilla Buttercream Frosting and instead Vanilla Extract, I added Mango Extract. It is simple to make and is traditionally used as a based of every frosting.
Here is the directions on what type of shade of orange you want:
If you want a true bright orange, you will need to add 1 part yellow to 1 part red.
If you want a dark burnt orange, add 2 parts yellow, 2 parts red, and 1 part blue or brown. (This is what I did)
If you want a light orange, do 3 parts yellow to 1 part red.
Let’s get started…..
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Cool Time: 15 minutes
Freezing Time: 30 to 1hr (optional)
Total Time: 45 minutes
Yields: 16 Mini Pop Tarts or 8 Regular Pop Tarts
2 sheets Pie Crust
1 jar Strawberry Jam (4oz)
Confetti Sprinkles (optional)
1 tsp Water
Tropical Mango Jam**
- 1 1/2 cups chopped ripe mango
- 1/4 cup chopped peaches
- 1/4 cup chopped apricots
- 3/4 cup white granulated sugar
- 1 teaspoon lime juice
** Note: If you want to do only mango, use 2 cups.
Note: Substitute Vanilla for Mango extract in recipe
1/2 cup of small diced Mangoes; fresh
1 -2 teaspoons of Tajín
1. In a saucepan, add chopped ingredients and sugar. Cook on medium heat while mashing the mango until you get a thick jam-like consistency for 15-20 minutes.
2. Stir in the lime juice and cook for another 5 minutes.
3. Let the jam cool completely before transferring to a jar. The jam will continue to thicken over the next 24-48 hours.
1. Line 2 baking sheets with parchment paper; set aside.
2. Unroll the pie crusts, place on a lightly floured work surface, or on a sheet of parchment paper.
3. Roll the crusts slightly with a rolling pin to square the edges. If there are any cracks, seal them with a dab of water and the pressure of your index finger.
4. Using a circle biscuit cutter, cut 8 equal circles; 4 from each crust. If you are making regular size, cut into 8 equal-sized rectangles.
5. Place about 1/2 tbsp of mango jam or 2teaspoons regular size in the centers. Then spread the jam out to within 1/4 inch of the edge of the pastry square.
6. Top each with another pastry circle, and use a fork to crimp the squares together, sealing in the jam. Use a knife or pizza cutter to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
7. Optional: Place them in the freezer for 30 minutes to 1 hr. This will insure that the Pop Tarts will hold its shape while baking and the strawberry filling won’t ooze out.
8. After the time is up, preheat oven at 425F. Then take sheet out of the freezer and place it on the counter top.
9. In a small bowl, add you egg + water and mix with a fork.
10. Using a rubber brush, coat egg wash mixture on each Pop Tart.
11. Bake until the edges are lightly golden brown, bake for 7 minutes.
12. Allow to cool on the baking sheets about 15-20 minutes. Then using a pipping bag with any decorated tip of choice, pipe the frosting in a zig zag pattern. Top with optional mango dices and Tajín. Enjoy.
Did you make this?
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