← All recipes

🍽️ Crispy Coconut-Mango Pouches

310 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 1 pinch salt
• 6 tbsp neutral oil
• 1 tbsp vinegar
• 175 ml warm water
• 1 mango
• 100 g coconut flakes
• 2 egg yolks
• coconut flakes (for sprinkling)
• flour (for work surface)
• baking paper

Instructions

1. 1. Put flour and a pinch of salt into a large bowl.
2. 2. Add oil, vinegar, and about 150 milliliters of warm water.
3. 3. Knead the ingredients into an elastic dough.
4. 4. If the dough seems too dry, add a little more water.
5. 5. Knead the dough for at least 5 minutes.
6. 6. Shape the dough into a ball.
7. 7. Wrap the dough ball in plastic wrap.
8. 8. Let the dough rest at room temperature for about 30 minutes.
9. 9. Peel the mango.
10. 10. Carefully cut the flesh away from the pit.
11. 11. Dice the fruit into small cubes.
12. 12. Mix the mango cubes with the coconut flakes.
13. 13. Whisk the egg yolk with one tablespoon of water.
14. 14. Lightly dust a work surface with flour.
15. 15. Roll out the dough on the surface to a thickness of about 2 to 3 millimeters.
16. 16. Cut out circles with a diameter of about 10 centimeters.
17. 17. Place two teaspoons of the mango-coconut mixture onto each circle.
18. 18. Brush the edge of the dough with the egg yolk-water mixture.
19. 19. Press the dough together above the filling to seal the pouches.
20. 20. Brush the pouches with a little egg yolk.
21. 21. Sprinkle the pouches with coconut flakes.
22. 22. Place the pouches on a baking sheet lined with parchment paper.
23. 23. Preheat the oven to 180 degrees.
24. 24. Bake the pouches in the preheated oven for about 20 to 25 minutes until golden yellow.
25. 25. Remove the pouches from the oven.
26. 26. Let the pouches cool.
27. 27. Sprinkle the pouches with additional coconut flakes if desired.

Nutrition per serving

• kcal: 310
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 36 g