Salutations Steemit Friends!

I'm celebrating the last "official" weekend of summer (Labor Day) with this tempting treat, a Mango Tarte Tatin!

This summer season it's been "mango madness" at my local market. So many juicy mangoes at such a low price! Considering the high prices of fresh produce in New York City, I'm certainly not one to snub a good mango deal.

As such, I've already dished two mango recipes here on Steemit (a simple sorbet and a smoothie) and now this tropical tarte. It's fairly easy to make and the ingredient list isn't too long (I promise!).

It's a delicious dessert that will delight your family and friends year-round...

Mango Tarte Tatin with Coconut Cream Recipe

Ingredients

For the Mango Tarte:

3 tbsp butter
1/2 cup of castor sugar
3 large mangoes, ripe, peeled, pit discarded, sliced lengthwise
1 lime, finely grated zest & juice
1 tsp vanilla extract
nutmeg, finely grated
2 sheets all-butter puff pastry (= ~ 500 g)
flour, for dusting

For the Coconut Cream:

1 can of coconut milk (13.6 oz. / 403 ml)
2 tbsp powdered sugar
1/2 tsp vanilla extract
1 tsp zest of lime

Directions

For the Mango Tarte:

1. Preheat oven to 375˚F (or 190˚C) and grease shallow baking tin (or oven-safe skillet).

2. Add 3 tbsp of water to 1/2 cup of sugar in a small saucepan and leave to soften.

3. Prepare your mangoes. First, wash the fruits. Next, halve mangoes by cutting either side of the flat pit. Cut away the skin of each half and slice the flesh lengthwise. Arrange the mango slices in the baking tin.

4. Gently heat the sugar and stir until dissolved. Bring to a boil and boil it until it becomes a pale caramel syrup. Remove from heat and allow to cool. Add the lime juice, most of the zest (save 1 tsp), vanilla extract, grated nutmeg and butter. Return the saucepan back to the heat and cook gently. Stir the caramel mixture until soft and smooth. Spoon half of the sauce over the mangoes in the baking tin (the remaining sauce will be used later).

5. Dust a clean surface and a rolling pin with flour. Roll out your puff pastry until it’s just over .5 cm thick and cut out a circle larger than the circumference of your baking tin. Place the pastry circle over the mango slices in the baking tin. Fold and tuck the edges of the pastry downwards, encasing the mango filling.

6. Place in the oven and bake for 25 - 30 minutes until the pastry is puffy and golden. Once baked, remove the tarte from the oven and gently loosen the pastry edges away from the the baking tin and then carefully and safely invert the tarte on to a serving plate.

7. Spoon remaining syrup on top of the mango tarte tatin.

Next, how to make the tropical topping...

For the Coconut Cream:

1. Using a chilled can of coconut milk, separate the creamy milk from the water in a bowl. Discard the drained water.

2. Add the powdered sugar and vanilla extract to the coconut milk. Using a whisk, whip until fluffy. Add the remaining lime zest to the cream.

The coconut cream is now ready to top your mango tarte tatin. Serve a slice and enjoy!

Thanks for commenting, upvoting and resteeming this post! I hope my post will inspire you to make and create or treat yourself to something sweet. Until next time...

Bon Appétit!

Michelle

xx

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P.S. If you enjoyed this post (and I hope you did!) FOLLOW @michellectv for more Fun, Food, Drinks, Beauty, Travel & Style! ❤

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