Mango Rissoles

Mango Rissoles

Mango Rissoles

 

Ingredients for about 10 rissoles

Ingredients for rissole dough:

  • 225g of flour
  • 150 g of soft butter (soft but not melted)
  • 1 egg
  • 10 g of sugar
  • 1 pinch of fine salt
  • 1 egg yolk
  • 2 tablespoons of milk

Ingredients for the mango stuffing:

  • 500 g of mango flesh cut into pieces
  • 200 g of brown sugar
  • the juice of half a lime
  • 5 g of ginger
  • 1 cinnamon stick

 

Preparation:

We begin by preparing the rissoles dough. In a large bowl mix together the egg, salt, sugar and flour. Then add the butter. Knead until you can form a ball with the dough. Flatten the ball of dough lightly with your hand and put it in cellophane. Reserve in the fridge for an hour.

While the dough is resting, we prepare the mango stuffing. In a heavy saucepan put the mango, lemon juice, cinnamon stick, sugar and mix. Grate the ginger on the mixture. Start cooking over medium heat for 10 minutes. Mix and simmer on low heat for 20 minutes, stirring occasionally. Remove the cinnamon stick. With the back of the spoon coarsely crush the mango pieces without completely mashing them. We are looking for a rather thick texture with pieces. If you have this texture it is ready but if it is still too liquid let it cook a little more. Let cool before proceeding to the next step.

Preheat the oven to 180 °.  Take the dough out of the fridge and spread it out. Using a small bowl or a cookie cutter make 8 to 10 cm discs.  If you have a ravioli mold do not use it for this recipe because the mango stuffing even if it is thick is not hard enough to be handled with a mold the best is to do it manually.  Put a tablespoon of stuffing on half of the disc, avoiding to put it close to the edge. Put some water around the edges, close the dough and seal it with the back of a fork.  Do the same with the rest of the dough discs.

Mix together the egg yolk and the milk. With a brush, cover your rissoles with the egg to brown. Place the rissoles on a baking sheet and put them on the baking sheet. Bake for 25 minutes. Let cool a little before eating.

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