One of the strudels I made from the May Daring Bakers Challenge which immediately became our new favorite dessert! I will be trying to make this with store-bought phyllo pastry dough and will post later.  In the meantime, below is the recipe using the strudel dough from DB May Challenge.

Ingredients:

• 3 ripe mangoes, peeled and diced
• 1 cup ground almonds
• 1/4 cup sugar (optional)
• 1/4 cup unsalted butter, melted
• strudel dough

Directions:

1. Mix the mangoes and sugar (if desired) in a bowl. Set aside
2. Preheat the oven to 400°F . Line a large baking sheet with baking paper (parchment paper).
3. Roll out strudel dough. Brush with melted butter. Spread mango mixture and then sprinkle with almonds.
4. Fold the short end of the dough onto the filling. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

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