Early in the day, while making the custard filling for the "Brazo.." I found out that I didn't have enough fresh milk called for in the recipe, so I substituted some coconut milk which turned out to be super delicious! This is not an exaggeration and I don't usually like to pat my own back either, but because I'm so elated by the amazing result of this custard cream filling, I can't help but let everybody know how good it turned out.
After a few gulps of my favorite soda, I finally calmed down and was able to figure out how I can best use the Fillo Dough for this dessert.
Well, I was 20 minutes late to the party but everybody liked my serendipitous dessert. It even got two thumbs up from the persnickety eaters. Sometimes good things can come out of mishaps!
So now, what I'll do is to put the recipe for the Brazo de Mercedez on the back burner for now, and post the recipe for the Mango Custard Tart.
The only caveat for this recipe is that you might need to figure out what to do with the egg whites if you don't want them to go to waste...that is, if you have time to make use of them. If you do, you probably can make some divinity or meringue cookies,etc. otherwise, aww, just chuck it.
1/3 cup flour
1 cup fresh milk
1 cup coconut cream
6 egg yolks, slightly beaten
2 ripe mangoes, cubed
(The filling can be made a day ahead and stored in the fridge).
in a flaky and crunchy Filo pastry shell make this dessert so unique
and super delish and yet simple and easy to make.
Preparing the Pastry
2) Take a sheet of Fillo dough and brush with melted butter and lay it on the baking pan. Do this with each of the 20 sheets of Fillo dough stacking them on top of each other on the baking pan in a staggering manner. If they tear out don't worry, just overlap them. They don't have to lay flat on the baking pan so it is okay if they wrinkle up. This is not supposed to be a perfect crust.
3) After all the sheets are laid on the baking pan, roll up the edges. (Actually, what I've done because I was in a hurry, I took out more sheets from the other package, maybe about 4-5 sheets at a time, roll them up and twisted them and place them around the edges. It worked really good. If you look closely at the top picture, you can see that the edges have that twisted effect).
4) Bake the pastry in a pre-heated 350 degrees oven for about 20 minutes or until it turns golden brown.
5) Take the pastry out from the oven and set it on a platter and fill it with the Mango Custard Cream Filling.
I'm already so excited thinking about the endless ways I can use the cream filling in different kinds of desserts. In fact I'm already thinking of using it to make a Boston Cream Pie. And how about mango sushi using malagkit? Not a bad idea, aye?
This is an update after a friend of mine made this recipe using the red/green kind of mangoes. She said the custard cream filling tasted so good but the mangoes tasted so bland.
Please, by all means, use this variety of mangoes...they can be found in most Oriental stores and at Costco. They are called Manila mangoes. Unfortunately, just like some other fruits they have their season.