Raspberry- Mango Greek Phyllo Triangles “Tiropetes”

by Mary Papoulias-Platis

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Phyllo Triangles are my go-to recipe when I have fresh fruit and garden herbs on hand. I leave a box of phyllo defrosted in my refrigerator at all times for these quick and simple desserts. You can stuff almost anything in these phyllo triangles. Phyllo can be purchased in most stores today, but remember to defrost in your refrigerator the night before. Phyllo can also be purchased online. Once, you are more comfortable working with phyllo dough, stuff them with cheese as I did here in this recipe for Cheese Tiropetes. 

A couple of days ago, I had a box of beautifully fragrant mangoes delivered to my home from the National Mango Board. A big thank you for the beautifully packaged fruit. It’s nice when they come in a woven sleeve to prevent any bruising.

I visited my local store for inspiration for this recipe and I spied these brightly-colored raspberries on the shelf, then I knew I had my recipe. Or for more inspiration visit your famer’s market for fresh local food.

Mangoes offer an excellent source of vitamin A and C. They come in a variety of sizes, shapes, and color. A slightly soft mango is ready to eat. Keep your mangoes at room temperature. They will continue to ripen, becoming sweeter and softer over several days. Once ripe you may place them in the refrigerator until ready to be eaten. For more information on mangoes visit www.mango.org.

Let’s get started!

I always get started collecting all the ingredients for my dish. Also, try and prepare toasting nus, melting chocolate or shifting flours.

Combine all your ingredients in a large bowl.

Prep your phyllo, and place the filling at one end of the strip. Wrap like a flag. Place seam down on a buttered sheet tray.

Space apart and don’t forget to brush with butter before baking.

A sprinkle of powdered sugar for that bit of sweetness.

 

Raspberry-Mango Greek Phyllo Triangles -"Tiropetes"
 
These mouthwatering mango-raspberry phyllo triangles makes for any occasion weather it be used as a fancy appetizer, or a simply Greek dessert.
Author:
Ingredients
  • 1 pound phyllo, defrosted overnight
  • ½ cup butter, melted
  • 2 fresh mangoes, chopped
  • 1 cup fresh raspberries
  • ¼ cup slivered almonds, toasted
  • 2 tablespoons basil leaves, chopped
  • ¼ teaspoon cardamon
  • 2 teaspoon maple syrup
  • pinch of salt
Instructions
Phyllo
  1. Place ½ cup of butter in a saucepan and melt. Set aside.
  2. Remove phyllo from refrigerator and bring to room temperature.Leave in plastic.
Mango Mixture
  1. Peel mango and chop into small ½ inch pieces. Place in a bowl.
  2. Add raspberries, almonds, basil, salt, cardamon, maple syrup into mangoes.
  3. Stir lightly until combined. Set aside.
  4. Prepare phyllo by unwrapping and placing it unfolded on the counter top.
  5. Cover with towel to keep it from drying out.
  6. Place one sheet in front of you lengthwise.
  7. Butter the first layer of phyllo.
  8. Add two more layers, brushing each one with butter.
  9. Cut phyllo lenghwise into thirds with a sharp knife.
  10. Place a tablespoon or so of mango filling at the end of one strip and fold like a flag. Continue with all three.
  11. Place on a buttered or parchment covered sheet pan and lightly butter the tops.
  12. Continue until all the mango mixture is used.
  13. Bake at 350 degrees for 15-20 minutes until golden.
  14. When cooled slightly sift powdered sugar on top. (optional)
  15. Serve warm.

Visit my other mango recipes:

Mango Tango Sorbet

Enjoy these mango recipes,

Mary 

 

© 2012 – 2021, Mary Papoulias-Platis. All rights reserved.

{ 4 comments… read them below or add one }

1 LiztheChef

Beautiful use of those mangos! I need phyllo baking classes from you –

2 Mary Papoulias-Platis

Hi Liz,
Let’s set it up as a fun day in the kitchen!

3 Cathy @ She Paused 4 Thought

Oh those look absolutely divine. I love your blend of herbs and spices to compliment the mangos!

4 Mary Papoulias-Platis

Thanks Cathy! We had a blast at Campblogaway, looking forward to meeting up with you soon!

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