Mango-Banana-Pistachio Strudel with Raspberry Sauce and Dried Mango Chips

From A Taste of Excellence Cookbook, Rudi Sodamin


Chase away the wintertime blues with this exciting combination of creamy tropical fruit in crisp phyllo.  You can make the mango chips and raspberry sauce up to two days in advance.




  • ½ cup shelled pistachio nuts
  • 4 sheets phyllo dough (18 inches X 14 inches)
  • 1 stick unsalted butter, melted
  • 2 tablespoons sugar
  • ½ cup yellow or white cake crumbs
  • 3 ripe bananas, peeled, and split lengthwise
  • 1 large mango, peeled, pitted, and chopped into ¼-inch dice
  • Confectioners’ sugar, for sprinkling

Mango Chips

  • 3 tablespoons confectioners’ sugar
  • 1 mango, unpeeled and well washed

Raspberry Sauce

  • 2 (12-ounce) packages frozen unsweetened raspberries, thawed
  • ⅔ cup sugar
  • ¼ cup water
  • 1 table spoon kirsch or framboise liqueur (optional)

Cooking Instructions:

For the Strudel

Preheat oven to 350°F. Spread pistachios on a baking sheet and bake for 5 to 7 minutes.  Let cool, chop, and set aside.  Increase oven temperature to 375°F.  Lightly coat baking sheet with butter.

Lay 1 sheet of phyllo on a work surface (keep remaining phyllo covered with a damp kitchen towel and plastic wrap).  With a pastry brush, brush phyllo sheet lightly with some melted butter.  Sprinkle with one-fourth of sugar and one-fourth of cake crumbs.  Lay another sheet of phyllo on top.  Lightly brush with more butter and sprinkle with more sugar and cake crumbs.  Repeat with remaining 2 sheets of phyllo.

Arrange some sliced bananas and diced mango along 1 long edge of phyllo so that bananas cover an 18-inch x 3-inch area.  Sprinkle fruit with some pistachios.  Top fruit with remaining bananas, mango, and pistachios.

Starting from the fruit-lined edge, roll up phyllo into a cylinder.  Place strudel on prepared baking sheet and brush with melted butter.  Bake for 10 minutes, or until pastry is golden crisp on the outside and warm on the inside.

For the Mango Chips

Preheat oven to 200°F.  Line a large baking sheet with parchment paper, nonstick foil, or a nonstick baking pad.  Sift 1½ tablespoons confectioners’ sugar evenly onto lined baking sheet.  Use your palm to hold down a whole mango as you make slices around the pit with a mandolin or other manual slicer.  Keep fingers clear.  Arrange a single layer of the best-looking slices on the prepared baking sheet and sprinkle evenly with remaining 1½ tablespoons confectioners’ sugar.  Bake slices in middle of oven until beginning to crisp, about 2 hours.  Immediately peel chips off parchment and cool on a rack.

For the Raspberry Sauce

In a heavy medium saucepan, stir berries, sugar, and water over medium heat until mixture just comes to a boil, stirring occasionally.  Transfer mixture to food processor and puree.  Scrape into a wire mesh strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer.  Mix liqueur into sauce, if desired.  Thin with water if necessary.

To Serve

Transfer strudel to a cutting board and slice into 6 diagonal slices.  Sprinkle with confectioners’ sugar and transfer to plates.  Garnish with fruit sauce and mango chips.


Bon Appétit!