Mango Jelly Vanilla Slice

11 Ingredients

Number of servings

1 sheet frozen puff pastry, thawed
2tablespoons honey, warmed
3/4 cup cornflour
1/2 cup custard powder
1 1/2 cup caster sugar
1L milk
50grams unsalted butter
2 free range egg, yolks separated
2teaspoons vanilla extract
1tablespoons gelatine powder
2 mangoes, pureed

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

For an easy twist on an Aussie classic, make this mango jelly vanilla slice with caramelised pastry.

Method

Step 1 of 5

Preheat oven to 220°C/200°C fan-forced. Grease and line a 21 x 21cm cake pan, extending paper 5cm over edges.

Step 2 of 5

Place pastry on baking paper-lined baking tray. Brush pastry with honey, cover with baking paper and place another baking tray on top. Bake for 20 minutes or until golden and crisp. Set aside to cool. Remove baking paper, then trim pastry to a 21cm square and place in base of pan.

Step 3 of 5

Place cornflour, custard powder, 1 cup sugar and 1/2 cup milk in a medium saucepan and whisk to create a paste. Add remaining milk, whisking until smooth. Place over high heat and whisk constantly until mixture thickens and boils. Add egg yolks and stir until combined. Remove pan from heat and add butter and vanilla, stirring well to ensure there are no lumps. Pour over pastry sheet, smooth top and chill for 1 hour.

Step 4 of 5

Sprinkle gelatine over 1/3 cup warm water in a small bowl. Place mango puree, remaining sugar and 1 cup water in a small saucepan over medium heat and bring to the boil. Remove pan from heat. Add gelatine mixture and stir until dissolved.