Mango Spring Rolls

From Australian Ready Steady Cook chef Warren Turnbull. TIP 1 - you can make ahead and assemble spring rolls several hour ahead and keep covered in the fridge and cook just before serving. TIP 2 - try using fresh peaches or plumbs instead of mango and you can use puff pastry instead of filo (just one layer only though).

• Ready In: 32 mins
• Serves: 2-4
• Yields: 4 mango spring rolls

Ingredients

• 4  sheets phyllo pastry
• 50  g butter (melted)
• 1  mango (large sliced)
• 1⁄2 cup yogurt (Greek style natural)
• 2  tablespoons honey
• 2  tablespoons  almonds (slivered and toasted)
•  icing sugar (to serve)

Directions

1. Preheat oven to 200C (180C fan forced).
2. Line a baking tray with baking paper.
3. Stack pastry sheets on a flat surface and brush between sheets with some of the melted butter and then cut pastry stack into 4 rectangles.
4. For each roll, place a quarter of the mango at the centre of pastry rectangle and fold pastry to enclose mango and form a parcel and place seam side down on the prepared baking tray and brush tops with remaining butter and bake rolls for 12 to 15 minutes or until golden.
5. Combine yogurt, honey and nuts in a small bowl .
6. Dust spring rolls with icing sugar and serve with yogurt mixture.