Mango-kiwi napoleons with lime cream



15 min


8 napoleons

* PLUS Baking Time: 10 minutes


  • 1/2 397-g pkg frozen puff pastry , thawed
  • 2 tbsp granulated sugar
  • 1 cup mascarpone
  • 1 large lime
  • 250-mL container 35% cream , or 1 cup
  • 1/2 cup sifted icing sugar
  • 2 ripe but firm mangoes
  • 4 kiwis
  • 1 tbsp rum


  • Preheat oven to 400F (200C). On a lightly floured surface, roll dough into a 12-inch (30-cm) square. Trim dough, if necessary. Cut into 4 (6-inch/15-cm) squares. Then cut each square diagonally in half to form 8 triangles. Place on an ungreased baking sheet. Using a fork, prick each triangle about 4 times, then sprinkle triangles with a total of 2 tablespoons (30 mL) granulated sugar. Bake in centre of 400F (200C) oven until pastry is puffy and golden brown on top, from 10 to 12 minutes. Remove from oven and cool on a rack. If making ahead, pastry will keep well at room temperature in an airtight container up to 1 day.
  • Meanwhile, in a large bowl, stir mascarpone until smooth. Finely grate peel from lime and add to mascarpone. Then squeeze out 3 tablespoons (45 mL) lime juice and stir into mascarpone. In a medium-size bowl, whip cream with icing sugar until soft peaks form when beaters are lifted, then gently fold into mascarpone. If making ahead, lime cream will keep well, covered, in the refrigerator up to 2 days.
  • Assemble napoleons just before serving. Peel mangoes and kiwis, then slice into bite-size pieces. Place in a small bowl and toss with rum. Taste fruit and add a pinch of sugar if not as sweet as you would like. Cut each pastry triangle in half horizontally. To help pastry stay in place, spoon a small dollop of lime cream in centre of each dessert plate. Place bottom half of each pastry triangle on lime cream. Evenly spoon half of fruit onto triangles (some may spill onto plate). Top with remaining lime cream and fruit. Place top half of pastry triangle on fruit. Sprinkle with granulated sugar, if you like, and serve.

Nutrition (per serving)

  • Calories
  • 463,
  • Protein
  • 4.5 g,
  • Carbohydrates
  • 37.4 g,
  • Fat
  • 33.6 g,
  • Fibre
  • 2.7 g,

This gorgeous dessert was inspired by another one of Cinda Chavich’s recipes from High Plains: The Joy of Alberta Cuisine. The luscious mangoes and light-tasting lime filling make it a refreshing change from heavier desserts.