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Caramelised mango served on puff pastry with a generous serving of Dulce de Leche.
Ingredients: * 450gr jar Dulce De Leche Original
2 ripe mangoes, peeled
4 x 12cm discs of puff pastry
50g demerara sugar
50g butter, softened
pulp from 6 passion fruit
100g caster sugar
juice and zest 1 lime
1 egg, beaten
HOW TO COOK IT
1. Preheat the oven to 190C/375F/ Gas Mark 5
2. Place the pastry discs onto a baking sheet and brush the edges with beaten egg.
3. Cut four rounds from the sides of the mangoes, reserving all mango trimmings for the passion fruit sauce. Make a criss-cross pattern on top of each mango round and gently place on top of the puff pastry discs. Smear the top of each mango with the butter and sprinkle over the demerara sugar. Bake in the oven until the pastry is golden brown.
4. In a small pan bring 50ml water and the caster sugar to the boil and simmer until light golden. Add the passion fruit pulp and stir continuously over the heat for a further 5 minutes. Add the lime juice and set aside to cool.
5. To serve, put a big spoonful of dulce de leche in the centre of each plate and top with one of the mango tarts. Add the mango trimmings to the passion fruit sauce and drizzle around each tart.
