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Mango Warbat

Mango Warbat

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

These surprisingly light pastries with crunchy pistachios, flaky filo and a hint of orange are the perfect pairing with mint tea.
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  • 7 large filo pastry sheets, defrosted if frozen
  • 50g butter, melted
  • 175g mascarpone
  • 175g ricotta
  • 50g icing sugar
  • 1 tsp orange blossom water
  • 100g caster sugar
  • 3 pods cardamom, bruised
  • 425g mango slices, drained and cut into small chunks
  • 30g pistachios, (a handful)


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Place a sheet of filo pastry on a clean work surface and brush it with butter. Repeat the process with the remaining filo sheets, placing them directly on top of one another.

Step 2

Cut the stacked sheets of buttered filo into 9 squares around 10cm x 10cm (or a few more/less, depending on the size of the filo sheets). Fold each square of stacked pastry diagonally to form a triangle. Try not to press the layers down too hard.

Step 3

Place the pastry triangles on a baking tray lined with baking paper and brush the tops with more butter, then bake for 12-14 mins until they are a deep golden colour. Remove from the oven and allow to cool.

Step 4

Mix the mascarpone, ricotta, icing sugar and orange blossom water together thoroughly and put in the fridge to chill.

Step 5

Place the caster sugar, cardamom and 125ml water in a pan and stir gently to combine. Heat until the mixture has reduced by half and has a syrupy consistency. Leave to cool – it will become stickier as it cools

Step 6

To assemble the warbat, carefully open each folded triangle of pastry a little and spoon or pipe in the sweetened cheese mixture, followed by some chunks of mango. Drizzle over the sugar syrup and scatter with pistachios.

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