Mango spring rolls

• 6 filo pastry sheets
• 2 mangoes
• 1 vanilla pod
• 2 tablespoons of caster sugar
• oil

Preheat your oven to 180°C. Carefully wash the mangoes and then peel them. Dice the flesh finely. Put the mango into a saucepan, and add 4 tablespoons of water, sugar and a split and scored vanilla pod. Cover and cook for 10 minutes on a low heat until you get a compote. Leave to cool and remove the vanilla pod. Cut the filo pastry sheets in half and then place 1 tablespoon of compote on each one. Start by rolling the spring rolls halfway and then tuck in the pastry edges before you finish rolling up the pastry. Baste the spring rolls with oil and put them in the oven to brown.