When that dessert craving hits, there's nothing easier than making these Mango and Pineapple Puff Pastry Squares. The combination of flaky puff pastry and sweet and juicy baked pineapple and mango is just absolutely divine... especially when topped with a little whipped cream.
Give these a try, I know you'll love them!
Puff pastry desserts
Store-bought frozen puff pastry is my go-to for quick and easy snacks and desserts. I use them in my mulberry danishes, this pear and brie puff pastry tart, these air fryer puff pastry strudels, and these easy peasy peach puff pastry tarts.
Baking with puff pastry is just so easy: remove the puff pastry from the freezer and let it thaw while you get the other ingredients together. By the time the prep is done, the puff pastry is ready to unfold, cut, and top with your favorite toppings.
In this recipe, I decided to get tropical, with sweet and juicy sliced mango and sliced pineapple.
If you've never baked with these fruits, you're in for a treat. You're going to love how juicy and concentrated their flavor gets after just a few minutes in the oven.
More tropical-inspired desserts: Pineapple and Coconut Tres Leches Cake
To make pineapple puff pastry, you can use canned pineapple slices packed in 100% juice (the circles), or you can chop up a fresh pineapple into slices or into chunks.
Place the pineapple in the center of the puff pastry, drizzle with honey, and it's ready to bake.
To make mango puff pastry, you'll want to get a really ripe mango and slice it thinly. Arrange the mango slices in the center of the puff pastry square, overlapping a little. Drizzle with a bit of honey and bake.
Love mango?? Try these mango desserts!
The ingredients below will make 4 pineapple puffs and 4 mango puffs. If you prefer one fruit over the other, you can just double it and skip the other fruit. Or you can mix and match and put both fruits on one square of puff pastry.
- 1 package puff pastry sheets (containing two 10x10 inch sheets)
- 2 ripe mangoes - you might only need 1, but get 2 just in case)
- 4 pineapple rings - cores removed if using fresh pineapple, or used canned pineapple rings packed in 100% juice
- 3-4 tablespoons honey (or use maple syrup or agave nectar for a vegan dessert—use as much or as little as you need, it might depend on how naturally sweet your fruits are
- whipped cream, for serving
Got leftover mango or pineapple? Use them up in this pineapple pico de gallo, pineapple black bean salsa, mango pico de gallo, or crab cakes with mango relish.
- Large baking sheet or two
- Parchment paper
Related recipe: Mango Whipped Cottage Cheese
Step 1: Preheat oven to 400F.
Step 2: Thaw puff pastries according to the package directions (about 20-30 minutes at room temperature). Cut each puff pastry sheet into quarters, resulting in a total of eight 5-inch puff pastry squares. Place the puff pastries on 2 baking sheets.
Step 3: Peel the mangoes and cut them into thin slices.
Step 4: Arrange the fruit on the puff pastries however you like. I made puff pastry squares with mango slices, ones with pineapples, and ones with pineapple slices and mango roses in the middle.
Step 5: Drizzle each puff pastry square with 1-2 teaspoons honey, taking care not to get honey too close to the edge.
Step 6: Bake at 400F for 15 minutes, or until the puff pastry is golden brown.
Step 7: Allow to cool until safe to touch (be careful! The juices from the fruit are hot!). Once cooked, top with whipped cream and enjoy!
More easy desserts to try:
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Pineapple and Mango Puff Pastry Squares
- 1 package puff pastry sheets - (containing two 10x10 inch sheets)
- 2 ripe mangoes
- 4 pineapple rings - cores removed if using fresh pineapple, or used canned pineapple rings
- 3-4 tablespoons honey - (or use maple syrup or agave nectar for a vegan dessert)
- whipped cream - for serving
- Preheat oven to 400F. Line 1 or 2 baking sheets with parchment paper.
- Thaw puff pastries according to the package directions (about 20-30 minutes at room temperature). Cut each puff pastry sheet into quarters, making a total of eight puff pastry squares. Place the puff pastries on your baking sheet(s).
- Peel the mangoes and cut them into thin slices. You will need about ½ mango per puff pastry, depending on the mango size.
- Arrange the fruit on the puff pastries however you like. You can make squares with mango slices, squares with pineapple circles or pineapple chunks, or ones with both: a pineapple circle with mango "rose" in the middle.
- Drizzle each puff pastry square with about 1-2 teaspoons honey, taking care not to get honey too close to the edge.
- Bake at 400F for 15 minutes, or until the puff pastry is golden brown on the edges.
- Allow to cool until comfortable to the touch. Top each puff pastry square with whipped cream and enjoy!
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Little Cooking Tips
Tuesday 7th of March 2017
Easy, quick and delicious recipe. Fantastic work Kate! We'll try it with mango as well as canned peaches, we bet it'll taste amazing:) Sending you guys our warmest regards:) Mirella and Panos
Tuesday 28th of February 2017
Oh I adore mango and the husband loves pineapple! These Pineapple and mango puff pastries are perfect for us! I love how simple they are to make! -client