Classic toaster pastries with a tropical twist! Quick mango-ginger jam encased in readymade pie crust, spread with coconut milk glaze and finished with a shower of shredded coconut and crystalized ginger.
I’m so excited to share my new favorite pop-tart with you’ll. This pop-tart has such a wonderful combination of flavors, it takes a humble pop-tart to new heights. Sure to become your new favorite as well:)
This is a fairly easy recipe since it uses store bought pie crust (though I’m always for baking from scratch, sometimes life gets in the way and little convenience doesn’t hurt). But, if you are all for making your own pastry crust (I so adore you) then, feel free to use your favorite recipe or check out my recipe for Turtle handpies (replace pecans with cashews). A quick jam made with sweet, ripe mangoes, grated fresh ginger (check out my favorite tip to storing ginger – here), sugar and water. This jam has just the right amount of sweetness (who needs all that excessive sugar in a pop-tart anyways?) and then that glaze…. confectioners sugar is stirred with coconut milk (which really amps up the coconut flavor) and some shredded coconut and crystalized ginger to round it all up.
To make this pop-tart….
—make quick mango-ginger jam a day or at least few hours ahead. Peel the skin of a ripe mango, cut off the flesh and chop into 1/2 inch chunks. Stir together chopped mango, grated ginger, sugar, water and salt, place over medium heat and cook until all the water evaporates (about 15 minutes). Take pan off heat and cool completely. Jam can be made ahead and stored in the refrigerator.
—unroll both pie crusts, roll them to expand slightly to square the edges. Cut 12 rectangles, each measuring 3 x 4 1/2 inch rectangle (don’t bother being precise), spread scant 2 tablepoons of mango ginger jam on half the rectangles, leaving about 1/2 inch border. .Top with remaining rectangles, press edges with the tip of your fingers to seal, press with the back of a fork to make a decorative edge and place pop-tarts on a parchment lined baking sheet, brush with egg wash, bake for about 25 minutes, until golden brown.
—stir together confectioners sugar and coconut milk to make a very thick glaze, spread over pop-tarts, sprinkle some shredded coconut and crystalized ginger. Let stand for at least an hour for glaze to set.
-Freeze remaining coconut milk in a freezer safe ziplock bag.
Skill level – Intermediate
Coconut Glazed Mango Ginger Pop-Tarts
2 cups chopped mango (about 1 large)
1 1/2 tablespoons grated ginger
2 tablespoons sugar
2 tablespoons water
1/8 teaspoon salt
1 x 14 ounce box refrigerated pie crust ( I used this )
1 egg, beaten slightly with 1 teaspoon water to make egg wash
1 cup confectioners sugar
1 1/2 tablespoons coconut milk ( I used this )
shredded coconut (sweetened or unsweetened), optional (I used this )
chopped candied ginger, optional
To make mango ginger jam,
In a small saucepan, combine first 5 ingredients (mango to salt), cook over medium heat until it starts bubbling. Continue to cook until all moisture evaporates (stir occasionally), about 10-15 minutes. Take pan off heat and cool completely. This can be made up to 2 days ahead and stored in the refrigerator.
To make pop-tarts,
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. Gently unroll a pie crust, roll slightly to square the edges, cut 6 – 4 1/2 inch x 3 inch rectangles. Repeat process with other pie crust (to get a total of 12 rectangles).
3. Spread scant 2 tablespoons mango-ginger jam on 6 rectangles (leaving 1/2 inch border), place remaining 6 pie crusts on top, press the edges with your fingers to seal and press with the back of a fork to make a decorative edge. Place all 6 pop-tarts on the prepared baking sheet, spacing evenly.
3. Using a pastry brush, gently brush the tops of pop-tarts with egg wash
4. Place baking pan in the middle rack of the oven, and bake for about 25 minutes, until golden brown.
5. Place pan on a wire rack to cool completely.
To make coconut glaze,
1. In a small bowl, stir together confectioners sugar and coconut milk until smooth.
2. Using a spoon, gently spread thick glaze on top of each pop-tart. Sprinkle shredded coconut and crystalized ginger (if using).
3. Let stand for at least an hour for glaze to set.
Makes 6 pop-tarts
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