Denise says:
When you think of strudel apple tends to come to mind, this is a strudel packed with tropical fruits of mango and papaya flavoured with desiccated coconut and zest of lime. When buying a mango, make sure it has a tropical fruity aroma; unripe mangoes have no scent. A fresh mango will give slightly to the touch, but stay away from very soft or bruised fruit.
This dessert can be parev and made in advance, served hot, cold or warm with mango sorbet or coconut ice cream. I like to keep the same flavours together to enhance the whole dessert. The strudel uses filo pastry, which varies in size, but 6 sheets are required.
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Serves: 6 people
Ingredients:
2 ripe mangoes – peeled and stoned1 ripe papaya – peeled and deseeded
75g desiccated coconut
6 filo pastry sheets – each approx 30 x 17.5 cm
75g butter or non dairy margarine
Zest of 2 limes
6 tablespoons apricot jam
Method
1)Pre- heat the oven to 200 C/ 400 F/ Gas mark 6.2)Chop the mango and papaya into small cubes.
3)Stir in the coconut and lime zest.
4)Melt the butter or margarine.
5)Line a large baking tray with non-stick parchment paper.
6)Put 2 sheets of pastry on the baking tray, slightly overlapping, to form a rectangle. Brush with melted butter/ margarine. Sprinkle over some coconut and cover with another 2 over lapping sheets, brush with melted butter/ margarine and repeat once again so that you use 6 sheets of pastry.
7)Spread the fruit along the pastry to within 3 cm of the edges. Fold the 2 shorter sides over the filling and then roll up from a long edge like a swiss roll.
8)Using a sharp knife, score the top of the pastry into 6 portions. Brush with the remaining butter/ margarine.
9)Bake for 35 minutes or until golden.
10)Warm the jam with 1 tablespoon of water, then drizzle over the strudel.
To serve the stylish way: Dust with extra coconut and serve with coconut ice cream or mango sorbet.