Mango Coconut Turnovers

A fun veganbreakfast 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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2. In a large bowl, combine mango, coconut sugar, flour, and almond extract and mix well.

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3. Roll pastry sheet on a floured surface into a 12×12-inch square. Cut into 8 equal squares.

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4. 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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5. Place turnovers on baking sheet and brush with coconut milk. Sprinkle with coarse sugar.

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6. Vent turnovers by cutting two slits in the top of each turnover.

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7. Bake for 20 to 25 mins or until golden brown.

More vegan breakfast recipes!