Ingredient list for the mini mango tatins
For six tiny tarts
- 1-2 ripe mango(es) — depending on the size
- 1 sheet of puff pastry
- 1/3 cup (60g) granulated sugar
- Few pinches of ground ginger
- Shredded coconut
You’ll need a muffin pan.
Instructions
Pre-heat your oven to 360°F (180°C)
1. Peel the mango and cut the flesh into cubes spinning around the nucleus. If it’s very juicy, put the slices in a colander to drain for 30 minutes.
2. Cut 6 circles same diameter than the top of the muffin cavity.
3. Melt the butter in a saucepan. Add the sugar and allow it to melt slowly, over medium heat. Don’t stir, just tip the pan frequently to help the sugar to melt. When the caramel is golden, fill the bottom of each muffin cavity.
4. Fill the cavities halfway with diced mango. Sprinkle with ground ginger.
5. Top with puff pastry circles, pressing well. Cut a little hole in the center of each puff disc. Bake for 15-20 minutes at 360°F (180°C). The puff pastry should be puffed and golden brown.
6. Remove from the oven and rest for a couple minutes, and then invert onto a plate. Sprinkle with grated coconut and serve either warm or cold. Enjoy!
If you’re fond of all things tatin, have a look at this orange upside down cake recipe, and these frozen mini apple tatins.
Photo credit: © Eatwell101.com
