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Mango Warbat recipe

These surprisingly light pastries pair well with mint tea.

Serves 4-6 Total Time 1hr


  • 7 large sheets filo pastry, defrosted if frozen   
  • 50g butter, melted   
  • 175g mascarpone  
  • 175g ricotta  
  • 50g icing sugar   
  • 1 tsp orange blossom water  
  • 100g caster sugar   
  • 3 cardamom pods, bruised   
  • 1 x 425g tin mango slices, drained and cut into small chunks  
  • Handful pistachios, slivered


  1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.  Place a sheet of filo pastry on a clean work surface and brush it with some butter. Repeat the process with the remaining sheets of filo pastry, placing them directly on top of one another.   
  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.   
  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.  
  4. Mix the mascarpone, ricotta, icing sugar and orange blossom   water together thoroughly and put in the fridge to chill.  
  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.  
  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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