Mango Mille Feuille

Prep the parathas

• Preheat the oven to 200°C.
• Cut off the rounded edges off the parathas, to give you a rectangle shape.Then cut each paratha into 3 long pieces.
• Place the parathas onto a baking tray, sprinkle 25g sugar over them. Place another baking tray on top of the parathas and bake for 12 minutes. You may need to use multiple trays to fit all the pieces.
• After 12 minutes take the parathas out of the oven, remove the top baking tray and sprinkle over the remaining sugar and cook uncovered for 3 minutes until sugar caramelises.

Prep the fruit & lime cream mixture

• Peel and finely dice the mango. Slice the passionfruit in half and scoop out the passionfruit pulp. Crush or finely chop the pistachios. Juice and zest the lime.
• Whip the double cream until it forms soft peaks, add the lime zest and 50g sugar. Spoon into a piping bag and pop in the fridge. If you don’t have a piping bag, you can just spoon the mixture on during assembly.
• In a bowl combine the mango, passionfruit pulp and lime juice.

Assemble the mille feuille

• Before you start assembling, remember you will need to make sure your lime cream and fruit mixture are used evenly to make 4 servings with 3 layers.
• Start with a baked paratha piece - pipe or spoon the lime cream, and top with the fruit mix. Cover with another paratha and repeat the process with thelime cream and fruit mix, cover once more with a paratha and repeat with lime cream and fruit mix, and sprinkle with some pistachios.
• Plate up and enjoy!