Coconut and Mango Upside Down Mini-Tart

Coconut and Mango Upside Down Mini-Tart

Fresh mango mini upside down cakes — This tropical twist on the classic French tart tatin is a lot easier to make than it looks. If you want a perfect crowd pleasing dessert but are short on time, a few ripe mangoes, butter, sugar, and a puff pastry sheet are all you need to impress guests. Use a store bought puff-pastry to cut time, but you can make your own by following this recipe. This is a great go-to dessert recipe, so prepare yourself for wonderful results!

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.


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.

Recipe for Mango Tart image

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