Mango Stacks with Raspberry Coulis

3 Filo Pastry Sheets, Thawed
2oz Butter, Melted
2 Small Ripe Mangoes
4oz Raspberries, Thawed if Frozen





Serves 4





Preparation:   10 Minutes                                                                                    Cooking Time: 5 Minutes

1. Preheat the oven to 200C/400F/Gas Mark 6.
   
   
   
2. Lay the filo pastry sheets on a clean work surface and cut out four 10cm rounds from each.
   
   
   
3. Brush each round with the melted butter and lay the rounds on 2 baking sheets.
   
   
   
4. Bake for 5 minutes, or until crisp and golden. Place on wire racks to cool.
   
   
   
5. Peel the mangoes, remove the stones and cut the flesh into thin slices.
   
   
   
6. Put the raspberries into a food processor with 3 Tbsp of water and process to a puree.
   
   
   
7. Place a pastry round on each of your four serving plates, top with a quarter of the mango and drizzle with a little of the raspberry puree.
   
   
   
8. Repeat until all the ingredients have been used, ending with a layer of mango and a drizzle of raspberry puree.
   
   
   
   
   

Cook’s Tip: Always cover the filo pastry with a clean damp teatowel or some clear film when you are not using it to stop it drying out.