FFf Eclectic Red Barn: Easy Mango Cream Cheese Danish

Monday, June 8, 2015

Easy Mango Cream Cheese Danish

As many of you know, I have two mango trees. The mangoes are coming fast and furious. I have made so many things with mangoes, that when my husband comes home from work he says, "what are we having with our mangoes tonight?"

This year I made mango jam for the first time. It turned out great. As I am looking at all of these jars of mango jam, I thought what am I going to do with them? I began to look at recipes. I found this Easy Cream Cheese Danish over at Allrecipes that I liked and thought I could modify it to fit with my mango jam. Recipe is listed below.

You place a package of crescent rolls on the bottom of a 9 x 13 inch pan, making sure to join the seams. It calls for lightly greasing the pan. Not sure if I would do this next time. Seemed a little buttery.

Next mix up the cream cheese layer. I didn't use all of it since I was adding the jam.

I put the mango jam on top of this layer. (forgot to take a picture with the jam on)

Finally, added the second layer of crescent rolls on top. This was a bit tricky because of the jam. Make sure the dough is cold.

Bake it for 25 -35 minutes. I baked mine for 25 and I think it could have used another 5 minutes. Let it cool and then frost.

You can make them with just cream cheese or use any type of jam that you like.

I sent them to my husband's work and they loved it. You might like to check out my mango cheese cake.

The post Easy Mango Cream Cheese Danish first appeared on Eclectic Red Barn.

Recipe Print

Easy Cream Cheese Danish

Ingredients:

2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
3/4 cup white sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
i tablespoon sour cream

1 jar mango jam (I used my homemade)

Frosting:

1 cup confectioners' sugar

1 tablespoon milk

1 tablespoon butter, softened

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.

In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.

Bake in preheated oven for 20 to 30 minutes.

In a small bowl, stir together confectioners' sugar, milk and butter. After danish has cooled, drizzle with icing.