Mango & Palm Sugar Tatin

prep 40 mins, plus freezing cook 20–25 mins
  • 75 g (3 oz) unsalted butter
  • 75 g (3 oz) palm sugar, grated, or light soft brown sugar
  • ½ teaspoon ground mixed spice
  • 3 small mangoes, peeled, pitted and thickly sliced
  • 350 g (12 oz) chilled ready-made puff pastry or homemade flaky pastry

Make the topping. Heat the butter, sugar and spice together in a 23 cm (9 inch) ovenproof frying pan until the butter has melted. Remove the pan from the heat. Carefully arrange the mango slices in the pan, fanning them from the centre outwards, to make 2 layers.

Roll out the pastry on a lightly floured surface a little larger than the size of the pan. Drape it over the mangoes and press it down and around the edges of the pan, then pierce a small hole in the centre. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the pastry is risen and golden. Leave to stand for 10 minutes before turning out on to a large plate. Serve with ice cream.

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