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1
TO MAKE THE QUICK PUFF PASTRY, combine the flour and salt in a medium-size bowl.
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2
Blend the butter into the flour mixture with a pastry blender or a food processor until it resembles coarse meal.
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3
Add about 4 ounces of the water and mix until it just comes together.
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4
Add a little more of the remaining water if needed, but dont overmix.
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5
Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
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6
Turn the dough out onto a lightly floured surface and roll into an 18 by 15-inch rectangle about 1/2 inch thick, making sure the edges are smooth and straight.
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7
Turn the rectangle so that the longest side is closest to you.
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8
Fold both sides into the center and then fold in half like a book.
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9
Turn the dough 90 degrees and roll again into a rectangle of the same size as before.
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10
Fold the same way as before, wrap in plastic, and refrigerate for 1 hour.
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11
Preheat the oven to 350F.
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12
Lightly grease a baking sheet.
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13
Turn the dough out onto a lightly floured surface and roll into a rectangle the size of your baking sheet.
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14
Cut lengthwise into 3 even pieces.
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15
Transfer to the prepared baking sheet.
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16
Bake until the pastry is golden all over, 20 to 25 minutes, remove from the oven, and increase the oven temperature to 400F.
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17
Dust some sifted confectioners sugar all over the top and bake until the sugar melts and looks caramelized, 3 to 5 minutes.
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18
This will make the pastry a little crunchier and will form a shield so that the cream wont make it soggy as quickly.
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19
TO MAKE THE PASTRY CREAM, combine the milk, scraped vanilla bean, and pod in a saucepan and bring to a boil over medium heat.
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20
Meanwhile, combine the egg yolks, granulated sugar, and cornstarch in a heatproof bowl.
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21
Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan.
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22
Continue whisking over medium heat until thick and bubbly, 1 to 2 minutes.
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23
Remove from the heat, whisk in the butter, and remove and discard the vanilla pod.
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24
Pour into a heatproof bowl and place plastic wrap directly on top.
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25
Let chill completely in the refrigerator (the pastry cream can be made up to 2 days in advance and simply needs to be whisked well before using).
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26
TO MAKE THE WHIPPED CREAM, beat the heavy cream with an electric mixer or by hand until slightly thickened.
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27
Add the confectioners sugar and vanilla and continue beating until thickened but not stiff, 5 to 7 minutes.
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28
Fold the whipped cream into the chilled pastry cream until well blended.
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29
Transfer 1 cup of the mixture to a separate bowl and reserve.
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30
Turn a baking sheet upside down, place one pastry layer on top, carefully spread half of the remaining cream mixture all over, place another pastry layer on top, and press down gently.
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31
Spread the remaining cream mixture on top.
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32
Arrange the mango slices on top of the cream and finish with the remaining pastry layer.
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33
Press down gently.
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34
Cover the sides with the reserved cream mixture, smoothing it out while tilting the pan slightly and carefully, then sprinkle all over with the toasted coconut.
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35
If desired, dust with confectioners sugar in 1-inch diagonal lines (make a quick stencil out of cardboard or plastic).
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36
Refrigerate for 30 to 45 minutes before slicing and serving.
