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Baklava-inspired fusion dessert made with mango chutney, tahini, and roasted nuts

Mango Chutney Fusion Dessert

Sweet syrup, mango chutney, and roasted nuts come together in a single dessert. Discover this original baklava-inspired fusion dessert recipe from GastroCafer!
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Prep Time 40 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dessert Recipes
Cuisine: Fusion Cuisine
Ingredients Method

Ingredients
  

For the Mango Chutney
  • 1 Mango (cut into medium-sized cubes)
  • 6 tbsp Granulated Sugar
  • Enough Water to Lightly Cover the Sugar
  • 1 tsp Freshly Grated Ginger
  • 1 Garlic Clove (finely chopped)
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Salt
  • 1 Pinch Black Pepper
  • 1 Pinch Red Pepper Flakes
For the Nut Filling
  • Prepared Mango Chutney
  • 150 g Roasted Hazelnuts
  • 100 g Sliced Almonds
  • 1 tbsp Tahini
For the Layers
  • 3 Phyllo Pastry Sheets
  • 50 g Butter (melted)
  • 4 tbsp Sunflower Oil
For the Syrup
  • 200 ml Water
  • 200 g Granulated Sugar
  • A Few Drops of Lemon Juice

Method
 

Preparing the Syrup
  1. Combine the water and sugar in a saucepan and bring to a boil.
  2. Once the syrup begins to thicken slightly, add a few drops of lemon juice.
  3. Remove from the heat and allow it to cool completely.
Preparing the Mango Chutney
  1. Place the sugar and water in a small saucepan.
  2. Once the sugar dissolves and begins to caramelize lightly, add the grated ginger and finely chopped garlic.
  3. Cook for about 1 minute while stirring.
  4. Add the mango cubes, apple cider vinegar, salt, black pepper, and red pepper flakes.
  5. Simmer over low heat for approximately 20 minutes. The mixture does not need to reach a jam-like consistency.
  6. Remove from the heat and allow it to cool completely.
Preparing the Nut Filling
  1. Add the tahini, roasted hazelnuts, and sliced almonds to the cooled chutney.
  2. Process the mixture in a food processor until a thick, spreadable filling forms.
  3. Spread the filling in a thin layer on a baking tray.
  4. Bake at 150°C (300°F) for about 10–15 minutes, or until it begins to develop a light golden color.
  5. The goal is to remove excess moisture from the filling. Allow it to cool completely before use.
Preparing the Layers
  1. Lightly brush the phyllo sheets with the melted butter and sunflower oil mixture.
  2. Cut each sheet into 8 equal rectangles.
  3. Place the first layer down and spread a thin layer of filling over it.
  4. Add a second layer and repeat the process.
  5. Finish with a third layer, creating rectangular pastries with three phyllo layers and two filling layers.
Baking
  1. Bake the prepared pastries in a preheated 180°C (355°F) oven until golden brown.
  2. Once baked, carefully trim the edges for a cleaner presentation.
Syrup Soaking
  1. Pour the cooled syrup into a wide, deep container. You may not need to use all of the syrup.
  2. Place the pastries in the syrup and allow them to soak for about 15 minutes.
  3. Transfer them to a wire rack and let any excess syrup drain away.
  4. The goal is not to fully saturate the layers, but rather to give the dessert a delicate syrupy character.
Serving
  1. Serve at room temperature.
  2. For an elegant presentation, garnish with fresh mango cubes, finely ground hazelnuts, or a scoop of vanilla ice cream.