Lilly Pulitzer Baked Brie with Fresh Mango Chutney

12 servings

1/2 cup honey
1/4 cup apple cider vinegar
1 large mango, peeled, coarsely chopped
1/2 sweet onion (Vidalia) finely chopped
1 1-inch piece of fresh ginger, peeled, minced
1/4 cup loosely packed cilantro leaves, coarsely chopped
2 8-oz wheels Brie
1 17.3-oz package puff pastry sheets, thawed
water crackers, such as Carr's

1. Bring honey and vinegar to a simmer in a heavy medium saucepan. Stir in mango, onion and ginger. Simmer mixture, stirring occasionally, until most of liquid has evaporated and mango chutney bubbles thickly about 8 mins. Remove from heat, cool slightly. Stir in cilantro.

2. Preheat oven to 400 degrees. Line baking sheet with foil. Cut rind off top of each wheel of Brie. Spoon mango chutney over tops of Brie, dividing equally. Place 1 sheet of puff pastry over top of each, wrapping ends of pastry under the Brie to completely enclose it, pinching ends of pastry together; cut off and discard and excess dough. Place Brie, smooth side up, on prepared baking sheet and bake until pastry is slightly puffed and golden brown, about 25 mins. Serve hot, cutting into wedges and serving atop of water crackers.