[VIDEO] Small Batch Mango and Cream Danish

Fresh sweet Mango, nestled on top of a tangy cream cheese and wrapped in a buttery and flaky puff pastry . This is what this Mango and Cream Danish is all about. It is simple, and a great way to make sure of fresh Mango. This will not disappoint you or anybody who will have a chance to get a piece of this danish.

I love puff pastry beyond words. This pastry is probably one of the most versatile pastry that you can keep in your freezer and it will save you big time when in need of an emergency dessert or even dinner. I used puff pastry in so many ways, both for sweet and savory dessert and dish. I think of a lot of desserts when I think of puff pastry, but danish is so far one that always comes to be on my top list. Danish are so easy to make and they never fail to impress kids and adults alike. They are so versatile, you can easily change the filling to whatever is in season. You can use fresh of frozen fruits, jam, or a combination of both.

Mango Danish

What are the Ingredients for Mango and Cream Danish?

  • Puff Pastry – I prefer to use the store-bought to make the process easier. Store bought puff pastry are already rolled and the thickness is even. But by all means, use a homemade puff pastry if you feel like it.
  • Cream Cheese – to balance the sweetness of the Mango and to add creamy tangy taste. You can use cream cheese spread or the one in the box will both work. I find the spreadable easier to use an requires no thawing.
  • Mango Filling – I made my own Mango filling and I have the video below for you to watch. It is so easy to make and a great way to use fresh Mango. You can also substitute it with Peach or any fruit jam or comination of fruit jam and chunks of fresh fruits. I also have easy Peach filling and jams in my wesbite. check them out.
  • Icing Sugar – this is for just for dusting the top, makes good presentation and adds a little sweetness.
  • Granulated Sugar – for sprinkling on top before baking
  • Egg Wash – a combination of egg plus water for brushing the pastry before baking. This produces a nice browning, but doesn’t really affects the taste. Totally optional. If you don’t want to break extra egg for this, skip it all together. That’s what I did for this one.
Small  Batch Mango and Cream Danish By SweetNSpicyLiving

How to Make Mango and Cream Danish

Making a homemade Mango Danish is not as difficult as it looks like. Here is a quick run down on how to do it, you can find the detailed instruction below.

Two things that can make the process of making this easier is if you use a store-bought puff pastry. It will save you a lot of time from making it, rolling it and making sure that it has the right thickness. The second one is making the fruit filling in advance. I used my homemade Mango filling but any fruit filling will work great too. Once you have this 2 ready, making this on the day that you want to serve it will be such a breeze.

  • Make the Puff Pastry – You can use Homemade or store-bought. Just in case you want to make one, make it at least a day ahead so that you do not feel rush. I personally recommend store-bought for this recipe as it makes the process a lot easier.
  • Make the Mango Filling – Again, I recommend making this a day in advance, not only that it will make the process faster when you make the Danish but it will also give the Mango filling time to thicken. Alternatively, you can also use store-bought jam or any homemade jam.
  • Soften the Cream Cheese Filling – There is nothing to do here, you just take it out of the refrigerator to soften at room temperature. I prefer not to add any sugar and egg just to keep it simple and easy. Besides, it will tone down the sweetness as the fruit filling is already sweet, or the jam if that is what you are using. I like using the spreadable (the one in a tub) but the one in the box will work too. It will take longer to bring it to room temperature though. Take out the cream cheese at least 30 minutes before using.
  • Make the Danish – This is the most that you need to do the day that you want to make it. Basically you have to cut the puff pastry in 4 portions. Once you have this ready, spoon the cream cheese and Mango filling (or any filling you prefer). I like to sprinkle raw sugar on top for a nice browning. Chill the pastry in the freezer at least 15 minutes or however long you need to pre-heat your oven. Puff pastry needs to be cold all the time. Then bake at pre-heated 400F oven.
  • Dust top with Icing Sugar – for a bit sweetness on top and a touch of attarctive presentation, dust some icing sugar on top before serving.
Small  Batch Mango and Cream Danish

How To Make Mango Filling

I have a simple Mango Filling recipe, this is what I used for this recipe. You can use Peach or any fruit jam if you do not feel like Mango. Making a fruit filling is quite simple, simply cook the Mango in sugar and simmer until reduced. Click the recipe HERE

The steps seems quite long, but really it’s not difficult at all. You can replace Mango Filling with Peach, Strawberry, Apple, Cherry, Pineapple or Blueberry filling, I’ll leave below the link for the recipes.

Small  Batch Mango Danish By SweetNSpicyLiving

Alternative Filling Options:

If you do not feel like Mango, then substitute it with any other fruit filling, jam or reduced fruit sauces. I have quite a few selections in my blog, give them a try.

Fruit Jam

Alternative to Cream Cheese

I find that cream cheese is the easiest option to use as you can buy it ready to use. But another option is Custard Pastry Cream

[VIDEO] Small Batch Pastry Cream – 3 Flavors

Best Serve the Same Day

Puff Pastry desserts are best serve the day they are made. This gives you a chance to enjoy the flaky crunchy pastry right off the oven. But if you cannot finish it, keep it refrigerated and re-heat at 300F for 15 minutes before serving. It will not be as good as the day it was made, but it will somehow bring the crunch back.


  • 1 Roll Puff Pastry
  • 8 tablespoon Mango Filling (Get the Full recipe HERE)
  • 8 tablespoon Cream Cheese – softened


  1. Make the Mango Filling – Get the Full recipe HERE. Make the filling at least 1 day ahead and store it in the refrigerator. Once ready to use, remove the excess juice to avoid the puff pastry from getting soggy.
  2. Puff Pastry – If you are making your own, make it in advance to make the process faster and easier. The store-bought puff pastry is my go to as it is saves a lot of work. Use a rolling pin to stretch the puff pastry to a 10 x 10 size then cut into 4 squares. Work as fast as you can while the puff pastry is still cold. If you want to make your own puff pastry, get the full recipe HERE
  3. Drain Excess Juice from Fruit Filling: transfer the Mango filling in a strainer and leave it for about 30 minutes to allow the extra juice to drip. Use a spoon to mix and stir to speed up the process. Removing extra juice helps lessen the chance of the pastry to be soggy.
  4. Soften the Cream Cheese Filling – There’s really nothing that you need to do here as we are using the cream cheese as is. Unless you want to make it sweeter, you can add about 1 tbsp sugar. If you do this, take it out of the fridge to soften it a bit, this makes the mixing easily.
  5. Add the Cream Cheese and Mango – Spread 2 tbsp of cream cheese in the center then add 2 tbsp of Mango Filling on top. You can go as less as 1 tbsp cream cheese and 1 tbsp Mango Filling. Fold the four sides towards the center and slightly press to the sides to make the puff pastry stick to the filling.
  6. Chill – Chill the Mango Danish in the freezer for at least 15 minutes before baking. You can also leave it overnight just make
  7. Bake– Bake at 400F for 20 minutes or until puff-up.
  8. Dust top with Icing Sugar (optional) – Dust top with icing sugar before serving.

Makes 4 pieces

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