Mango & Mint Pockets
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Panna Cotta ice cream with mango and mint pockets.
4 pastry sheets
6 mint leaves
4 scoops of Mövenpick Panna Cotta
Preheat the oven to 210 °C.
Peel mangoes, keeping the skin, and cut the first mango into small pieces.
Mix the small mango pieces with the chopped mint leaves.
Divide the mixture into 4 and place in the centre of the pastry sheets.
Shape the pockets and close using cooking string.
Place the pockets on a baking tray covered with wax paper, and cook for 20 minutes.
Cut the other mango into fine slices for decoration.
Arrange everything on a plate with a scoop of Panna Cotta ice cream.