1 package puff pastry sheets (containing two 10x10 inch sheets)
2 ripe mangoes
4 pineapple slices, cores removed
8 teaspoons honey (2.5 - 3 tablespoons)
reddi-wip for topping
Preheat oven to 400F.
Thaw puff pastries according to the package directions (about 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.
Peel the mangoes and cut them into thin slices. You will need about 1/2 mango per puff pastry. Here is a great website with step by step instructions for how to slice a mango.
Arrange the fruit on the puff pastries however you like. I made puff pastry squares with mango slices, and ones with pineapple slices and mango roses in the middle. Drizzle each puff pastry square with about 1 teaspoon 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.
Remove from heat and allow to cool until comfortable to the touch. Top each puff pastry square with a dollop of Reddi-wip.
View the recipe instructions at Babaganosh
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