Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Wednesday, January 09, 2013

Mango filo pastry with pistachios

It's the hottest summer on record in Sydney with a 41*C forecast today.  I sit here in the comfort of home, all fans humming, the girls slouched on the sofa with the ipods and some moving in action with the Wii console.  Its a good life.  Its still the school holidays as it is, and I love that although we are moving in our own parallel universe, we are all one in this heat.  And that's just not Sydney.  Around Australia the heat is on!  I love summer!  But sometimes the heat can just get too exhausting. 

But let's not get the heat into our head.  Let's all cool down with the summer's bounty!  Of course I'm talking about mangoes!   Before this year's harvest disappear from the shelves, there's lots of time to make this simple, quick and easy dessert.  A 15-minute meal category if you may.  Its really quick and easy to make, and quick and easy to devour.

Ingredients are at arms reach.  For starters, filo pastries are easy to come by. Frozen packets from your local grocer, fresh mangoes sliced and diced, toasted pistachios, icing sugar.  Don't fret that you'd have turn on your oven.  Its going to be quick I promise.  10-12 minutes max to turn the pastries golden and then you're off!

 To make this quick and easy mango filo pastry dessert:
(Print the recipe here)


Filo pastry - 4-5 sheets, cut into equal squares

2-3 fresh mangoes, cheeks sliced and diced

1/4 cup toasted pistachios, roughly chopped

icing sugar for dusting/decoration


After cutting the filo sheets, mould them onto your muffin pan/cupcake tins.

Bake in a preheated 180*C oven for 10-12 minutes or until golden.

Remove from oven and let cool in a wire rack.

Dust the filo cups with icing sugar

Place 1-2 tablespoons diced mangoes into the filo cups.

Top with toasted pistachios.  Serve immediately.

You can make the filo cups an hour or two ahead as they retain their crisp and crunch while cooling.  Then assemble the mango and pistachio topping just before serving.

Now tell me!  Doesn't that look refreshing?


  1. Yes, so refreshing!!! :) Will try this in the Summer (for good mangoes). Thank you for sharing, Ate Anna! :*



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