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Mango Napoleons with Caramel and Cream

Mango and lime bring a vibrant tropical vibe to these layers of luscious caramel, billowing mint-infused cream, and gently spiced phyllo. Although the dessert lacks neither allure nor indulgence, its lightness is a welcome respite from the more excessive offerings of the holiday season.

  • Servings: 8
Mango Napoleons with Caramel and Cream

Source: Martha Stewart Living, January



  • 3 ounces (6 tablespoons) unsalted butter, cut into small pieces
  • 1/2 cup granulated sugar
  • 1 cup light-brown sugar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup fresh lime juice (from 2 limes)
  • 2 large mangoes, peeled and cut into 1/4-inch dice


  • 2 large mangoes, peeled and cut into 1/4-inch dice
  • 1/2 teaspoon finely grated lime zest
  • 1/4 cup fresh lime juice (from 2 limes)
  • 8 fresh mint leaves, julienned, plus sprigs for garnish


  • 1 cup heavy cream
  • 1/2 cup packed fresh mint leaves, roughly chopped
  • 1/2 teaspoon pure vanilla extract


  • 2 ounces (4 tablespoons) unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons confectioners' sugar, plus more for dusting
  • 6 sheets phyllo dough, thawed if frozen


  1. Make the spiced phyllo: Preheat oven to 400 degrees. Melt butter with cinnamon and ginger in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners' sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners' sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don't cut through parchment).

  2. Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.

  3. Make the mint cream: Bring cream and mint to a boil in a small saucepan. Remove from heat, cover, and let stand for 1 hour. Prepare an ice-water bath. Strain cream into a bowl, discard mint, and stir in vanilla. Cover, and place bowl in ice-water bath. Let cool, stirring occasionally, about 20 minutes.

  4. Make the mango filling: Combine all the ingredients in a bowl.

  5. Make the mango caramel: Prepare another ice-water bath. Melt butter in a medium saucepan over medium-high heat. Add sugars, salt, ginger, and cinnamon. Cook, whisking constantly, until sugars begin to dissolve. Add lime juice, and cook, stirring often, until sugars dissolve and sauce thickens slightly. Stir in mangoes, bring to a simmer, and cook until mangoes are tender, about 15 minutes. Transfer to a bowl. Place bowl in ice-water bath, and let cool, stirring occasionally.

  6. Place 2 tablespoons mango caramel in a medium bowl. Add mint cream, and whisk until soft peaks form.

  7. To assemble: Place 1 phyllo rectangle on a plate, and spoon mango caramel over top. Top with mango filling. Using an offset spatula, spread 1 tablespoon whipped cream on top. Top with a second piece of phyllo, then caramel, filling, and cream. Dust a third piece of phyllo with confectioners sugar, then place on top. Repeat with remaining phyllo, caramel, filling, and cream. Garnish with mint sprigs, and serve.

Cook's Note

Mango Tip: To cut a mango with minimal mess, first select a ripe fruit that is firm yet yields to gentle pressure. Using a vegetable peeler, remove the skin. Stand the mango upright, and cut downward along the two flat sides of the pit. Then chop or slice each half to the desired size.

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