Coconut Glazed Mango Ginger Pop-Tarts

Classic toaster pastries with a tropical twist! Quick mango-ginger jam encased in readymade pie crust, spread with coconut milk glaze and finished with a shower of shredded coconut and crystalized ginger.

2 cups chopped mango (about 1 large)
1 1/2 tablespoons grated ginger
2 tablespoons sugar
2 tablespoons water
1/8 teaspoon salt
1 x 14 ounce box refrigerated pie crust ( I used this )
1 egg, beaten slightly with 1 teaspoon water to make egg wash
1 cup confectioners sugar
1 1/2 tablespoons coconut milk ( I used this )
shredded coconut (sweetened or unsweetened), optional (I used this )
chopped candied ginger, optional

View the full recipe at Kitchen at Hoskins →