About 20 pieces
450 g frozen puff pastry (6 rectangular plates)

For the topping:
750 g drained mango slices (canned)
* 800 g double cream and cream cheese
* 100 g sour cream
* 3 eggs (size M)
* 100 g sugar
* 2 tablespoons lemon juice

For the cast:
1 package unsweetened glaze, clear
* 2 tablespoons sugar
* 250 ml (¼ l) mango juice (from canned)
* 2 tablespoons lemon juice

Method:
puff pastry sheets to thaw according to package instructions.

Preheat the oven. Top and bottom heat: about 200 ° C, hot air: about 180 ° C.

For the filling of the mango slices absorb the juice, measure out 250 ml (¼ l) and set aside for the cast. Cream cheese with sour cream, mix eggs, sugar and lemon juice.

successive Place the dough on lightly floured surface to a rectangular plate (35 × 45 cm) and roll out into a deep baking tray or in a roasting pan (30 × 40 cm, greased) place. Let the dough rest for a short (the dough pulls together a bit).

cut in the meantime, the mango slices lengthwise into thin strips.

prick the pastry plate several times with a fork. The cream cheese mixture over the dough and top with mango slices. The baking sheet or roasting pan in the preheated oven slide. The cake bake for about 30 minutes .

The grease baking sheet or pan on a wire rack. Let the cake cool.

for the cast of glaze powder, sugar, mango and lemon juice Prepare a cast according to package instructions. The cast immediately and quickly spread with a spoon from the inside out on the cake. The cast can be determined

Puff Pastry Mango Cake