Fresh mango and crushed amaretti wrapped in wafer-thin filo pastry make a seasonal treat that is equally delicious made with apricots or plums.
ingredients
serves 4
1 large mango
grated rind of 1 lemon
2 amaretti biscuits
3 tbsp demerara sugar
4 tbsp whole wheat breadcrumbs
2 sheets of filo pastry, each 19 x 11 inch
4 tsp soft margarine, melted
1 tbsp chopped almonds
Confectioner’s sugar, for dusting
method
1. Preheat the oven to 190°C/375°F/. Lightly grease a large baking sheet. Halve, stone and peel the mango. Cut the flesh into cubes, then place them in a bowl and sprinkle with the grated lemon rind.
2. Crush the amaretti biscuits with a rolling pin and mix them with the demerara sugar and the whole wheat breadcrumbs.
3. Lay one sheet of filo on a flat surface and brush with a quarter of the melted margarine. Top with the second sheet, brush with one-third of the remaining margarine, then fold both sheets over, if necessary, to make a rectangle measuring 11 x 9 1/2 inch. Brush the rectangle with half the remaining margarine.
4. Sprinkle the filo with the amaretti mixture, leaving a 2 inch border on each long side. Arrange the mango cubes over the top.
5. Roll up the filo from one of the long sides, Swiss roll fashion. Lift the strudel on to the baking sheet with the join underneath. Brush with the remaining melted margarine and sprinkle with the chopped almonds.
6. Bake the strudel for 20 - 25 minutes until golden brown, then carefully transfer it to a board. Dust the strudel with the Confectioner’s sugar, slice diagonally and serve warm.
more information
The easiest way to prepare a mango is to cut horizontally through the fruit, keeping the knife blade close to the stone. Repeat on the other side of the stone and peel off the skin. Remove the remaining skin and flesh from around the stone.
